Friday, June 9, 2017

Teriyaki Chicken pasta salad

This is a recipe mom got from a sister missionary when they were serving in Trinidad.  It is amazing and one of my very favorites so I thought it was time to add it to the family blog!  I'm sure most of you have tried it because she makes it a lot, but if not, it is a must try.

Recipe credit to Sister Anne Ray

6-8 cups of cooked curly or bow tie pasta (we prefer whole wheat)
3-4 cups of cooked chicken, cubed
1/2 cup chopped parsley
1/2 cup chopped green onions
8 cups of lightly packed torn spinach
2-3 bunches red grapes cut in half
1/4 cup toasted pine nuts (optional)

1/4 cup sesame seeds
1/2 cup vegetable oil (divided in half)
1/2 cup teriyaki or soy sauce
1/4 tsp pepper
1/2 tsp salt
1/3 cup seasoned rice vinegar
3 Tbsp sugar
(I make the dressing first to give it a little time to cure)

Cook chicken and cool.  Cook pasta, drain, and cool.  Toss together.

In a small pan sautée all the sesame seeds in 1/4 cup of the oil until golden brown (this happens fast so keep an eye on them).  Remove from heat and add the rest of the oil, teriyaki sauce, vinegar, salt, pepper, and sugar.  In a large bowl, Pour 1/2 the dressing over the cooled pasta and chicken, toss, cover and chill in fridge over night or for at least a couple of hours.  Add onions, spinach, parsley, grapes, pine nuts and extra dressing.  Toss all together and serve immediately.

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