Adapted from the "Favorites" cookbook, A Collection of Ivory Family Recipes. This pasta salad is sweet and savory and just the right blend of pasta and greens. It is everyone's favorite pasta salad and so easy to make!
The day before serving salad, or early on the same day, marinate the chicken in a Ziplock bag or shallow dish in one cup of the teriyaki sauce. This step is optional, but the chicken will have better flavor if marinated ahead of time.
Blend dressing ingredients together in blender or food processor. Refrigerate until ready to assemble salad.
Cook pasta in a pot of boiling water and 2 tablespoons salt until al dente, drain and set aside.
Mix about 1 cup of dressing and the cooked pasta in medium bowl and marinate for two hours in refrigerator. Meanwhile, prepare remaining salad ingredients. If you prefer the pasta to have a lighter color, do not marinate, just toss with a little olive or canola oil after cooking and refrigerate until ready to use.
Cook the marinated chicken in oven or on bbq grill. Let cool and slice.
Gently combine remaining salad ingredients in a large bowl, reserving a few of each of the ingredients for on top of the salad.
Toss the salad ingredients with about 1/2 cup of dressing, add pasta and toss gently.
Place the pasta salad on a serving platter or in a large bowl, top the salad with the reserved ingredients, drizzle with additional dressing and sprinkle with nuts just before serving.