It’s another session of what to do with the second half of one of those rotisserie chickens you buy every week. And there are enough different tastes to satisfy everyone. Jackie had asked for a salad recently. So, when I saw Melanie’s post at THE SISTER’s CAFE, I knew I had another use for that rotisserie bird…
And here’s an oddity… no rum, no extra spices, I didn’t change a single ingredient. I followed Melanie’s recipe as she wrote it. If you go to her post (click HERE), Melanie listed a few additional ingredients as optional. But really, if you have a plate of spinach, do you really need to add parsley? Adding the oranges and water chestnuts was already inching the price up. So, unless you have them on hand, do as I did and leave out the craizins, parsley, … And here is what she wrote…
Spinach Salad With Teriyaki Bowties
submitted by Melanie sisterscafe.blogspot.com
16 oz. Bowtie pasta, cooked and cooled
1 – 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 Red Pepper, chopped
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/4 cup Sesame Seeds, toasted
2 cups torn cooked Chicken
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. SugarCook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it’s just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).
This sauce is terrific! Beyond terrific in fact. The whole thing blended so well. It was a perfect addition to my new series on what to do with those rotisserie chickens that are so cheap here in paradise.
Well worth the effort!