Chicken Teriyaki Pasta Salad

I first made this salad a few years ago and, as often the case with recipes I fall in love with, I put it in my recipe box so I could make it again later. But then, as is also often the case, I forgot about it. 

*Sigh* So many good recipes to re-make, so little time.

Anyhoooo.... Jo and Orra and I needed a new a lunch idea for our catering business and this hearty and healthy salad popped into my head. It's easy, tasty, and definitely filling for lunch or dinner. 

The ingredients seem a little strange to be going together but, for whatever reason, they work really well. Like.... magically well.

Who knew teriyaki chicken and feta and olives would be a thing?

Chicken Teriyaki Pasta Salad

(Slightly adapted from Company's Coming, Pasta Cookbook)

Ingredients

Marinade

1/4 cup soy sauce

1 tsp sugar

1 tsp prepared mustard

1/2 tsp ginger

1/8 tsp garlic powder

Dressing

4 Tbsp vinegar

1/2 cup oil

3 Tbsp sugar

1/2 tsp garlic salt

3 tsp chicken bouillon powder

salt & pepper

Salad

2 boneless, skinless chicken breasts

8 cups mixed greens

2 cups cooked Healthy Choice rotini, cooled

1/2 cup feta, crumbled

1/4 cup sliced black olives

Decoration

toasted sesame seeds (optional)

Directions

Prepare marinade - Whisk together soy sauce, sugar, mustard, ginger, and garlic powder. Slice chicken into bite sized pieces and toss in the marinade. Let sit for at least 30 minutes (up to overnight). 

After chicken has marinaded; preheat oven to 350. Lay chicken on a foil lines cookie sheet. Bake, uncovered, for about 10 minutes.  Brush with the marinade at 10 minutes and flip chicken over. Bake another 10 minutes, or until chicken is done. Let cool.

*NOTE* - chicken can be made a day ahead and stored, covered, in fridge. 

Prepare dressing - whisk together vinegar, oil, sugar, garlic salt, bouillon powder, and salt & pepper. Whisk very well to dissolve the sugar. (Dressing can be made ahead of time but will separate. Simply whisk together again just before serving.)

Toss half to 3/4 of the dressing with the cooked pasta. It should be well coated. 

Assemble your salads - on a serving dish, place 2 cups of mixed greens. 

Top with 1/2 cup rotini.

Top with 1/4 of the chicken.

Top with 2 Tbsp crumbled feta.

And, lastly, sprinkle with 1 Tbsp of olives.

If desired, drizzle with more salad dressing. 

Repeat 4 more times. 

If desired, sprinkle with toasted sesame seeds. 

You can prep everything ahead of time and just keep the ingredients separate until ready to serve. These also work really well as an office lunch.

This was Jo's salad for lunch the next day at work. She didn't add any olives because she says olives are yucky. *whatever*.

The greens do get a little wilted if you prep the salad and leave it overnight. It is best to make it as close to serving time as possible. It doesn't ruin the salad by any means, it just isn't as fresh. 

Also.... feel free to use more or less ingredients to your preference. 

Love feta? sprinkle on more. Don't like olives? leave them off. You can also just use lettuce or spinach if you don't want to use mixed greens.