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Teriyaki Chicken and Spinach Pasta Salad

Ingredients

  • 1 lb fresh baby spinach
  • 1 lb. farfalle bowtie noodles
  • 2-3 chicken breasts or 2 cups rotisserie chicken
  • 1/2 cup dry roasted peanuts
  • 1/2 cup dried cranberries
  • 1 small can water chestnuts sliced
  • 1 can mandarin oranges
  • 2 Tbsp chopped sweet onion
  • For the dressing:
  • 1/2 cup teriyaki sauce*
  • 1/4 cup oil
  • 1/4 cup rice wine vinegar

Instructions

  1. Prepare the dressing by combining all of the ingredients.
  2. Cook pasta according to package directions. Drain water and add noodles to a large bowl. Toss the cooked noodles in about half of the teriyaki sauce and refrigerate until cooled.
  3. Season chicken breasts with salt and pepper and grill until cooked through. Use two forks to shred the chicken.
  4. Combine the spinach, cooked chicken, peanuts, dried cranberries, sliced water chestnuts, mandarin oranges, and chopped onion in a large salad bowl. Add the pasta to the bowl and toss to combine. Add additional dressing, to taste.
  5. *Note: My favorite brand of teriyaki sauce is "Yoshida's", but any good quality, thicker style teriyaki sauce works best.