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Marinated Teriyaki Chicken and Vegetable Pasta Salad
A BOUNTIFUL KITCHEN14Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 chicken breast halves (boneless, skinless)
- 1 cup soy sauce
- 2 sugar (tabelspoons, optional)
- 1 lb. pasta (– any shape I use Gemelli)
- 1 head romaine (red or green leaf lettuce)
- 4 carrots (medium sized, matchstick pieces, or 1 bag pre-cut matchstick carrots)
- 4 cups tomatoes (I like grape tomatoes)
- 1 cucumber (or zucchini seeded and chopped about 1 1/2 cups)
- 1/2 bunch green onion (chopped optional)
- 1/2 lb. snow peas (cut into thin slices, optional)
- toasted sesame seeds
- 1/3 cup teriyaki sauce (*Veri Veri, made by “Soy Vay”)
- 1/2 cup oil (I like light olive or canola best)
- 2 Tbsp. water (if needed)
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