Receta Tracey's Sesame Chicken Salad
Tracey’s Sesame Chicken Salad
Don’t you just love going to parties and seeing what everyone else makes?? Recipes, cooking, that’s my crack! (Sorry mom, I couldn’t think of anything more appropriate to say). Tracey claims she doesn’t cook, but then she came up with this little doodad the other night, I’m beginning to think she has some deep dark secrets, ‘cuz this was awesome! The funny thing was, when I was helping her mix it altogether she said, “it’s missing something green” and sure enough we forgot to put the spinach in…
Tracey’s Sesame Chicken Salad
INGREDIENTS:
- 1 package (16 ounces) bow tie pasta
- 1 cup vegetable 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 cooked chicken-cubed
- 1 1/3 cups honey roasted peanuts
- 1 package (9 ounces) fresh spinach, torn
- 1 package (6 ounces) dried cranberries
- 6 green onions-chopped
- 1/4 cup sesame seeds-toasted
DIRECTIONS:
Cook pasta according to 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.
**This makes a huge salad
**You could also omit the cranberries and add sun dried tomatoes and sliced black olives…the ideas are endless!