Chinese Chicken Salad

THIS WAS SOMETHING THE NELSONS FED MOM, BUFF, KATIE, AND BRETT ON THEIR CALIFORNIA APRIL 2010 TRIP.  CAMBRIE'S REMARKS: That is a great recipe to make to take dinner to people.  I usually split the recipe into 2 ziplocks for my family and another family. You can make it way ahead and then you just deliver a zip lock with the meat/dressing stuff, another zip lock with lettuces, and a snack-bag with peanuts crasins and sunflower seeds and instructions to mix them all together.  It is a great meal with no dishes to return.  

From the kitchen of:  Cambrie Nelson

COMBINE IN A ZIPLOCK OR TUPPERWARE to marinate:

• 1.5 cups cooked cubed chicken (I boil mine)

• 8 oz bow tie pasta cooked

• 1/2 c 1/4 c oil (not olive because it solidifies in the fridge -- and Brett says 1/2 c is too much!)

• 1/3 c teriyaki sauce

• 1/3 c white wine vinegar (regular vinegar would do)

• 3T sugar

• 1/4 t salt and pepper

Mix all of the above with chopped lettuce or spinach (only mix as much as you plan on eating immediately because it is pretty nasty soggy leftovers).

 Top with:

• equal mix of peanuts, craisins, sunflower seeds (I use these liberally)

• 1/2 bunch green onion chopped

• mandarin oranges (yuck!!!)