Grilled Chicken Asian Salad
- 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
- 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
- Blend dressing ingredients together in a blender or food processor.
- Mix dressing and cooked pasta in a medium bowl and marinate and chill for 2 hours.
- Combine rest of ingredients in a large salad bowl. Add pasta and dressing and toss.
- Top with grilled chicken and serve.
Recipe by Cheery Kitchen at https://cheerykitchen.com/grilled-chicken-asian-salad-2/
3.5.3208