Teriyaki Pasta Salad

By JJCR

Ingredients

• 2 to 4 chicken breast halves, boneless & boneless & skinless
• 1 cup soy sauce
• 1/4 cup sugar, optional
• 1-1 lb. box of pasta- any shape: Gemelli, Rotelle, Bowtie
• 1 large head red or green leaf lettuce ( I like red)
• 4 medium sized carrots, matchstick pieces, or 1 bag pre-cut matchstick carrots
• 3-4 cups tomatoes , chopped or grape tomatoes
• 1 cucumber or zucchini seeded and chopped
• 1/2 bunch green onion chopped (optional)
• 1/2 lb. snow peas, cut into thin slices ( optional)
• Toasted sesame seeds
• 1/3 cup * Very Very Teriyaki Sauce (made by Soy Vay)
• 1/4 -1/2 cup canola, vegetable or olive oil ( I like canola best)
• 1-2 Tbsp. water

Preparation

Step 1

Chicken and marinade:
Marinate the chicken for at least 1/2 hour in soy sauce and sugar. I like to use a gallon size Ziplock bag. Discard sauce after marinating.
After marinating, cook under broiler for about 8-10 minutes, depending on the thickness of the chicken breast. When cooled, slice chicken into thin strips.

Pasta:
Cook pasta, drain. Place Pasta in bowl. Pour about 1/4 cup of the sauce directly on to the pasta. Toss.

Veggies:
Tear the lettuce into bite sized pieces Place in large bowl. Add remaining vegetables. Shake a lot of fresh ground pepper, (not the wimpy kind) all over the veggies.

Dressing:
Shake the Very Very Teriyaki really well. Mix about 1/3 cup of sauce with the oil. Whisk together, taste once the oil, water and teriyaki sauce are mixed together.
Assembly:

Toss all of the pasta, vegetables, and chicken together in a large bowl. Mix the dresing a little at a time into the salad, generously sprinkle with sesame seeds and more pepper.

Tip:

This is a great salad for luncheons. It can be made with or without the chicken, if you are on a budget, if you are making the salad and it will not be eaten right away, I suggest using Romaine lettuce instead of leaf.