4/21/2012 Basket - Spinach Pasta Salad

Spinach Pasta Salad
Uses from this basket: Spinach
Other produce: Parsley, green onion

• 1/3 cup bottled teriyaki sauce
•  2 cups diced chicken breast
• 1 cup vegetable oil
• 2/3 cup bottled teriyaki sauce
• 2/3 cup white wine vinegar
• 6 Tbsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 16 ounces bowtie pasta, cooked al dente
• 1 large bunch fresh spinach (about 10 ounces), washed and stemmed
• 1 (6 ounce) bag craisins
• 3 (11 ounce) cans mandarin oranges, drained
• 2 (8 ounce) cans sliced water chestnuts, drained
• 1/2 cup parsley, chopped
• 1 bunch green onions, chopped (green and white parts)
• 1/4 cup sesame seeds, toasted
• 6 ounces slivered almonds

Marinate chicken in 1/3 cup teriyaki sauce for at least 20 minutes, up to 2 hours.

Blend oil, 2/3 cup teriyaki sauce, vinegar, sugar, salt, and pepper in a blender or food processor.  Mix dressing and cooked pasta in a medium bowl and marinate for 2 hours.

Cook chicken in a skillet over medium heat.  Combine cooked chicken, spinach, craisins, mandarin oranges, water chestnuts, parsley, green onion, sesame seeds, and almonds in a large salad bowl.  Immediately before serving, add pasta and dressing and toss.