Chinese Chicken Salad

This is one of my husband’s favorite recipes so I give him credit for it. It’s so easy to make and I swear it gets better every day. It’s fantastic for leftovers! Oddly (for us), we didn’t make this for ourselves.

A girlfriend of mine set up a meal schedule for another friend of ours who just gave birth to a sweet little girl. She used this great website called Take Them a Meal to set up a schedule for all of her friends who wanted to help out. It’s such a great idea! We thought this recipe would be great because you’re supposed to eat it cold, it makes a ton, lasts for days, and the leftovers are so very good. Okay, now I want some for myself….


Chinese Chicken Salad

1 pound whole-wheat spaghetti
1/2 cup diced red bell peppers (or any other color)
1/2 cup diced celery
1/2 cup sliced carrots
1 can sliced water chestnuts
1/2 cup scallion, sliced
1 cup large sugar snap peas, blanched
2 large boneless skinless chicken breast halves
1/2 cup teriyaki sauce
2 teaspoons salt
2 teaspoons pepper

1 cup canola oil
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1/2 teaspoon cayenne pepper
2 tablespoons soy sauce

Marinate the chicken breasts in teriyaki sauce for two hours and grill. Let the breasts cool and then dice. Cook the pasta in salted water until al dente. Rinse the pasta in cold water and drain. Combine all the ingredients into a large bowl, add dressing and toss well. Let stand in the refrigerator overnight and serve the next day.


~ by spontaneoustruth on October 27, 2009.

One Response to “Chinese Chicken Salad”

  1. That looks really yummy and what a perfect meal for the new family. ❤ ❤ ❤

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