Serving 4 . . .for main course
- 2 thinly sliced grilled boneless chicken breasts
- 1 bag baby spinach washed
- 1 small head of romaine washed and dried and chopped into bite sized pieces
- 1/2 of a small red onion. . .very thinly sliced
- 2 cups of cooked (according to package directions) pasta of your choice. (I used rotini with the fibre that no one sees.) Pasta is optional but makes it more of a meal.
- 1 cup of honey roasted peanuts or salted peanuts that have been tossed in a saucepan with 2 tablespoons sugar and 1 tablespoon water over heat until melted and glazed. (nuts are optional)
- 1 cup of dried cranberries. . .or for summer try raspberries
- 540 ml jar of mandarin oranges drained. . or for summer 1 large thinly sliced peach
- 1 cup of sliced seedless grapes. . . or for summer use blueberries
- 1/4 cup sesame seeds to sprinkle on top
- a small handful of thinly sliced toasted tortilla shells. . (for garnish. . and optional)
- 1/2 cup white or rice vinegar
- 5 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup purchased teriyaki sauce
- 1/2 cup canola oil
- 2 tablespoons warmed natural peanut butter .. . .(optional)
- Combine the dressing ingredients in a small container with a lid. . .so you can give it a good shake.
- To your drained pasta. . add half the dressing and allow to chill in the refrigerator for several hours or even overnight.
- Just before serving, toss the pasta with the romaine, spinach and onion. Add enough dressing to coat .. not too heavy .. don't add it all at once.
- Just before serving. . .plate your salad. Divide the greens and pasta between your dishes. Add the sliced chicken, and then the rest of the goodies. . .