Spinach, Chicken, Bowtie Pasta Salad with Teriyaki Viniagrette
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5 from 2 votes

Spinach, Chicken Bowtie Pasta Salad with Teriyaki Viniagrette

Serve this spinach chicken bowtie pasta salad as a main dish or a delicious side!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 6 people
Calories: 560kcal
Author: Lauren Allen


  • 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


  • Prepare the dressing by combining all of the ingredients.
  • 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.
  • Season chicken breasts with salt and pepper and grill until cooked through. Use two forks to shred the chicken.
  • 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.


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


Calories: 560kcal | Carbohydrates: 76g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 1113mg | Potassium: 890mg | Fiber: 5g | Sugar: 14g | Vitamin A: 144% | Vitamin C: 31.2% | Calcium: 11.1% | Iron: 21.8%