5 from 2 votes
Spinach, Chicken, Bowtie Pasta Salad with Teriyaki Viniagrette
Spinach, Chicken Bowtie Pasta Salad with Teriyaki Viniagrette
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Serve this spinach chicken bowtie pasta salad as a main dish or a delicious side!

Course: Appetizer, Main Course
Cuisine: American
Keyword: bowtie pasta salad, spinach pasta salad
Unit: cup, ounce, ounce can, pound, small can, Tablespoon
Servings: 6 people
Calories: 560 kcal
Author: Lauren Allen
Ingredients
  • 1 pound baby spinach leaves
  • 16 ounces farfalle pasta (bowtie) noodles
  • 1 pound boneless skinless chicken breasts (or 2 cups rotisserie chicken)
  • 1/2 cup dry roasted peanuts
  • 1/2 cup dried cranberries
  • 1 small can small can water chestnuts , sliced
  • 11 ounce can mandarin oranges
  • 2 Tablespoons sweet onions , chopped
For the dressing
  • 1/2 cup teriyaki sauce (*see note)
  • 1/4 cup oil (vegetable or canola 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. 

  3. Toss the cooked noodles in about half of the teriyaki sauce and refrigerate until cooled.

  4. Season chicken breasts with salt and pepper and grill until cooked through. Use two forks to shred the chicken.
  5. Combine the spinach, cooked chicken, peanuts, dried cranberries, sliced water chestnuts, mandarin oranges, and chopped onion in a large salad bowl. 

  6. Add the pasta to the bowl and toss to combine. Add additional dressing, to taste.

Recipe Notes

My favorite is "Yoshida's" brand, but any good quality, thicker style teriyaki sauce works best.