Teriyaki Chicken Salad
From dixiesmom 14 years ago
- 1 hour to make
- Serves 4
This is one of the best dinner salads I have ever had! The sweetness of the dressing, compliments the tangy feta cheese. Add fresh baked bread or rolls for a delicious meal.
Ingredients
- 2 boneless, skinless chicken breasts shopping list
- Marinade shopping list
- ¼ cup light soy sauce shopping list
- ½ tsp prepared mustard shopping list
- ¼ tsp ginger shopping list
- 1/8 tsp garlic powder shopping list
- 8 ounces rottini pasta shopping list
- Oil shopping list
- Salt shopping list
- Dressing shopping list
- 4 TBSP vinegar shopping list
- 1/2 cup extra virgin olive oil shopping list
- 6 TBSP sugar shopping list
- 1/2 tsp garlic powder shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp pepper shopping list
- Romaine or baby spinach shopping list
- ½ cup feta cheese - more if you are feta freaks like us shopping list
- 1/3 cup sliced black olives shopping list
- Chopped pimento shopping list
How to make it
- Marinate chicken breasts for at least 20 minutes.
- Bake at 350* for approximately 30 minutes, brushing with marinade every 10 minutes, or grill if desired. Cool and slice.
- Cook pasta till al dente, drain, and cool.
- Coat pasta with ½ of dressing, reserving other half.
- Arrange greens on dinner plates.
- Top with the pasta and sliced chicken.
- Sprinkle feta, olives and pimentos on top and drizzle with remaining dressing.
Reviews & Comments 1
-
All Comments
-
Your Comments