I love salad and pasta and this recipe is a great combination of both. The Asian flare makes it unique and full of flavor. Lacie's mom, Lori, made this salad recently for a baby shower and it was a huge hit. I had about three servings, it was that good! The recipe is from Taste of Home, and because it is written to serve a crowd (22 servings), I suggest halving the recipe to make it more manageable if you are not making it for that many people.
Sesame Chicken Salad
1 package (16 ounces) bow tie pasta
1 cup canola oil
2/3 cup white wine vinegar
2/3 cup teriyaki sauce
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 ounces each) mandarin oranges, drained
2 cans (8 ounces each) sliced water chestnuts, drained
2 cups cubed cooked chicken
1-1/3 cups honey-roasted peanuts
1 package (9 ounces) fresh spinach, torn
1 package (6 ounces) dried cranberries
6 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup sesame seeds, toasted
•Cook pasta according to package directions; drain and place in a very large bowl.
•In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.
•Just before serving, add the remaining ingredients; gently toss to coat.
Yield: 22 servings (1 cup each)
It may look like chick food, but don't be fooled....my husband loved it too!
Jack took this picture and I thought it was hilarious!