Grilled Chicken Asian Salad
 
 
Ingredients
  • 6 small chicken breasts, (boneless, skinless), grilled and sliced
  • ⅓ cup Teriyaki sauce, (for grilled chicken)
  • 16 ounces bow tie pasta, cooked al dente
  • 1-1/2 (10 ounce) bags fresh baby spinach
  • 1 (6 ounce) bag Craisins
  • 2 (11 ounce) cans mandarin oranges, drained
  • 2 (8 ounce) cans sliced water chestnuts, drained
  • ½ cup parley, chopped
  • 1 bunch green onions, chopped
  • 2 avocados, sliced
  • 6 ounces honey roasted peanuts
  • ¼ cup sesame seeds, toasted
For Dressing:
  • 1 cup canola oil
  • ⅔ cup bottled Teriyaki sauce
  • ⅔ cup white wine vinegar
  • 6 Tablespoons sugar, (or stevia to taste)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Blend dressing ingredients together in a blender or food processor.
  2. Mix dressing and cooked pasta in a medium bowl and marinate and chill for 2 hours.
  3. Combine rest of ingredients in a large salad bowl. Add pasta and dressing and toss.
  4. Top with grilled chicken and serve.
Recipe by Cheery Kitchen at https://cheerykitchen.com/grilled-chicken-asian-salad-2/