Teriyaki Pasta Salad Recipes
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 CHICKEN PASTA SALAD
Teriyaki Chicken loaded with veggies, mandarin oranges, pasta and of course a sesame dressing makes up the yummiest teriyaki chicken pasta salad ever!
Provided by Sweet Basil
Categories 50 + Best Easy Asian Recipes
Time 25m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 1 g, Calories 945 kcal, Carbohydrate 54 g, Protein 51 g, Fat 59 g, SaturatedFat 12 g, Cholesterol 167 mg, Sodium 1061 mg, Fiber 5 g, Sugar 18 g, TransFat 1 g, UnsaturatedFat 42 g
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.
TERIYAKI CHICKEN NOODLE SALAD
Make and share this Teriyaki Chicken Noodle Salad recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Marinade chicken in teriyaki sauce for approx 10 minutes.
- Prepare noodles according to packet directions.
- Drain noodles. Add oil, seeds and onions, toss to combine.
- Cook chicken pieces in a hot pan for approx 3-4 minutes or until cooked through.
- Add chicken to noodles and toss to combine.
TERIYAKI PASTA
A very flavorful dish that comes together in minutes. Very low in fat, an added bonus! From the Better Homes and Gardens website.
Provided by yooper
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, drain.
- Return pasta to saucepan.
- meanwhile, in a large skillet cook ginger and garlic in hot oil for 15 seconds.
- Stir in the shredded broccoli, mushrooms and terriyaki sauce.
- Cook and stir about 5 minutes or until broccoli is crisp-tender.
- To serve, toss broccoli mixture with the hot pasta and green onions.
SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY
Here's what you need: brown sugar, soy sauce, lemon juice, sesame seeds, fresh ginger, garlic, boneless, skinless chicken breast, olive oil, green leaf lettuce, mango, red bell pepper, orange bell pepper, green beans, avocado, scallion
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 754 calories, Carbohydrate 63 grams, Fat 38 grams, Fiber 7 grams, Protein 43 grams, Sugar 50 grams
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