Teriyaki Chicken Pasta Salad Recipes

TERIYAKI CHICKEN SALAD

Steps:

• Marinate chicken in the orange juice, soy sauce and lemon-lime carbonated beverage for several hours or overnight.
• Preheat grill to medium-high heat. Remove chicken from marinade and drain. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Remove, cool, and cut into strips.
• Whisk together the lemon juice, vegetable oil, salt, pepper and garlic cloves. Allow garlic cloves to sit in dressing for a few hours and remove before pouring on the salad.
• In a salad bowl, combine the lettuce, tomatoes, mozzarella, Parmesan and marinated chicken strips. Pour dressing over salad; toss and serve.

TERIYAKI CHICKEN PASTA SALAD

Steps:

• In a jar combine all dressing ingredients.
• Cover with a lid and shake to combine.
• Refrigerate until ready to use.
• Chop the chicken and all veggies and toss with the pasta and dressing.
• Serve immediately.
• Store any leftovers in a sealed container in the fridge.

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
• Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
• Divide between serving bowls and top with the scallions.
• Enjoy!

TERIYAKI PASTA SALAD

Steps:

• Whisk together vinegar, oil, sugar, teriyaki sauce, salt and pepper.
• Pour cooked pasta into a large bowl, pour dressing over pasta and toss together until all the pasta is covered. Cover bowl with plastic wrap and refrigerate overnight.
• Just before serving add in the spinach, carrots, peppers, tomatoes and Craisins.
• Serve and enjoy. Store in refrigerator.

TERIYAKI PASTA WITH CHICKEN

Steps:

• Cook pasta to package directions, drain.
• While pasta is cooking, combine carrots, broccoli, pineapple, and water chestnuts.
• Heat large skillet or wok with oil in it. Add chicken and stir fry for 3-4 minutes.
• Remove chicken from wok, put into clean bowl.
• Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes.
• Re-add cooked chicken to veggies in pan, also teriyaki sauce and stir fry 1 minute.
• Toss pasta and chicken/veggie mixture together and serve hot.

MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING

Steps:

• Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
• While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
• In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

TERIYAKI PASTA SALAD

Steps:

• Step 1 Cook pasta for 8 minutes on high heat or according to package instructions. Drain and rinse with cold water. Set aside to cool. Step 2 While pasta is boiling, prepare the dressing. In a jar, combine all dressing ingredients. Cover and shake to combine. Chill until ready to use. Step 3 In a large bowl toss together cucumbers, pasta, spinach, nuts, mandarin oranges, and cilantro. Step 4 Just before serving pour dressing over salad, toss, and serve.