Cookies and Salad
Not all Teriyaki Sauce Created the same…
Teriyaki Pasta Salad
- Teriyaki Pasta Salad
- 2 to 4 chicken breast halves boneless & skinless
- 1 cup soy sauce
- 2 tablespoons sugar optional
- 1 cup Veri Veri Teriyaki Sauce
- 1 – 1 lb box of pasta – any shape: Gemelli Rotelle, Bowtie
- 1 large head red or green leaf lettuce or if making ahead use bagged spinach
- 4 medium sized carrots or 1 bag pre-cut matchstick carrots, or 1/2 bag of baby carrots chopped
- 3-4 cups grape tomatoes
- 1 cucumber or zucchini seeded and chopped
- 1/2 bunch green onion chopped
- 1/2 lb snow peas cut into thin slices (optional)
- Toasted sesame seeds
- for dressing:
- 1/3 cup *Veri Veri Teriyaki Sauce made by “Soy Vay”
- 1/4 to 1/2 cup canola vegetable or olive oil ( I like canola best)
- 1-2 tablespoons water
Chicken and marinade: Marinate the chicken for at least ½ hour in soy sauce and sugar. I like to use a gallon size Ziplock bag. Discard sauce after marinating. After marinating, cook under broiler or on grill 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 while warm. Toss.
Veggies: Cut lettuce into bite sized pieces. Place in large bowl. Add remaining vegetables. Shake a lot of fresh ground pepper 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 dressing a little at a time into the salad, generously sprinkle with sesame seeds and more pepper.
-Teriyaki Pasta Salad can be made with or without the chicken.
-For make ahead:
Cook the pasta, and toss with sauce as directed. Let sit until cool, then pack in a Ziplock bag with all air squeezed out.
Cook the chicken, let cool, chop and bag.
Chop the carrots and bag. Same with the cucumbers.
Leave the grape tomatoes on the counter, tomatoes are best when not refrigerated. Whip up the dressing.
It is important to bag all of the ingredients separately to keep fresh. When ready to serve, toss all ingredients together, add chopped lettuce (bagged is fine) grape tomatoes and well shaken dressing, a little at a time. I often don't use all of the dressing.
Sprinkle generously with toasted sesame seeds.
You can make the salad and place in a bowl for serving and refrigerate several hours before serving.
If you are making the salad ahead, use a bagged spinach or romaine that will stand up to a few hours of sitting in a bowl with dressing. Bagged lettuce is dried until there almost no moisture remains in the leaves, which is good and bad. For making salads that have to sit for a while, the greens will not wilt as easily as loose leaf lettuce or spinach.