Lunch to go: Asian Chicken Pasta Salad

I have the privilege of working with three amazing ladies at church 
to help run the children's Sunday School organization.
These gals give, give, and give of their time and talents and 
I am often left in awe of their service.

Each week we meet to discuss the needs within the organization.  
This week our meeting was moved to noon and I decided lunch was in order.

I wanted to keep the menu simple and easy to travel with, so
I decided on a hearty salad, a piece of pumpkin cake
and an ice cold diet coke to top it off.

Asian Chicken Pasta Salad

1 box washed baby spinach
16oz bowtie pasta al dente
6 oz craisins
3 small cans mandarin oranges (drained)
2-8oz cans of water chestnuts (drained) and chopped
1/4 cup chopped flat leaf parsley
1/4 cup toasted sesame seeds
2 cups cooked diced chicken
6 oz chopped honey roasted peanuts (optional)

Salad Dressing 

1 cup vegetable oil
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper


Cook pasta according to box.
While the pasta is cooking,  put the Salad Dressing ingredients in quart sized mason jar, screw lid tightly and shake, shake, shake.
Pour half of the dressing over cooked pasta and refrigerate the pasta for a few hours or overnight if you have time. Also refrigerate salad dressing.
When you are ready to serve, combine all ingredients and add remaining dressing.

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