4medium sized carrots, matchstick pieces, or 1 bag pre-cut matchstick carrots
3-4cupstomatoes (I like grape tomatoes)
1cucumber or zucchini seeded and chopped, about 1 1/2 cups
1/2bunch green onion chopped, optional
1/2lbsnow peas, cut into thin slices (optional)
Toasted sesame seeds
1/3cup*Veri Veri Teriyaki Sauce, made by “Soy Vay”
1/4-1/2cupoil, (I like light olive or canola best)
1-2tablespoonswater, if needed
Instructions
Chicken and marinade: Marinate the chicken for at least ½ hour in soy sauce and sugar (optional). 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 teriyaki sauce directly on to the pasta. Toss. If you want your pasta to be lighter in color, skip tossing the teriyaki with the pasta.
Veggies: Tear the lettuce into bite sized pieces. Place in large bowl. Add remaining vegetables. Generously grind pepper over veggies.
Dressing: Shake the Veri Veri 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. If needed, add water to thin.
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.
Notes
This is a great salad for luncheons. It can be made with or without the chicken. If you are making the salad and it will not be eaten right away, I suggest using Romaine lettuce instead of leaf.