This great meal style noodle salad can be prepped a day in advance, cooking the noodles and marinating the chicken so that it is quick to put together just before serving.
- 1 small box Spaghetti noodles, broken into pieces and cooked according to the instructions on the box (to make gluten free, buy Catelli gluten free spaghetti)
- 2 large chicken breasts, grilled and sliced into bite sized pieces
- 1 head Romaine Lettuce, diced into bite sized pieces
- 1 cup matchstick carrots
- 1 mango, diced
- 1/2 cup pine nuts
Dressing
- 3/4 cup thick Teriyaki sauce (to make gluten free buy gluten free teriyaki sauce)
- 1/2 cup rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons sugar
- 2 tablespoon sesame seeds
- 3/4 cup salad oil (such as avocado, or canola, or olive)
- salt and pepper to taste
- Combine salad ingredients in a shaker container.
- Pour 1/2 cup sauce over noodles and refrigerate for at least a few hours or overnight.
- Pour 1/2 cup dressing over chicken pieces and marinate for at least a few hours or overnight.
- On a large platter, layer Romaine Lettuce, marinated noodles, matchstick carrots, marinated chicken, mango and then top with pine nuts.
- Drizzle remaining dressing over salad or pass the dressing with the salad.
