Teriyaki Chicken Pasta Salad
Teriyaki Chicken Pasta Salad is loaded with juicy chicken, bowtie pasta, baby spinach, and the sweet burst of craisins and mandarin oranges. It’s all tossed together in an amazing teriyaki dressing!
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Servings: 8
Ingredients
Teriyaki Dressing
- 6 Tablespoons teriyaki sauce
- 1/4 cup vegetable oil
- 3 Tablespoons rice wine vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon minced garlic
Pasta Salad
- 12 ounces farfalle (bowtie) pasta
- 4 cups baby spinach leaves
- 2 cups diced cooked chicken
- 1/2 cup honey roasted peanuts
- 1/2 cup dried cranberries (craisins)
- 1 can (15 ounces) mandarin oranges drained
- 1/3 cup fresh cilantro chopped
- 1/4 cup green onions chopped
Instructions
Teriyaki Dressing
- Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.
- Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.
- Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.
- Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!
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