Teriyaki Pasta Salad is a blend of fresh veggies, chicken, pasta and a light and delicious teriyaki dressing. Perfect for summer bbq's and keeps for days in the fridge for meal prep!
Marinate the chicken for at least ½ hour and up to 24 hours in soy sauce and honey or 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 minutes, depending on the thickness of the chicken breast. When cooled, slice chicken into thin strips or chop.
Cook Pasta, drain. Place Pasta in bowl. Pour about 1/4 cup of the sauce out of bottle directly on to the pasta while warm. Toss. Do not use the sauce used to marinate the chicken!
Cut lettuce into bite sized pieces. Place in large bowl. Add remaining vegetables.
Shake the Teriyaki sauce well. Mix about 1/3 cup of sauce with the oil. Whisk together, taste after the oil, water and teriyaki sauce are mixed together. **Make sure to read recipe notes about the brand of teriyaki sauce.
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.