Mandarin Spinach Bowtie Pasta Salad with Teriyaki Dressing

This chicken recipe, Mandarin Spinach Bowtie Pasta Salad with Teriyaki Dressing, leans on neutral flavored oil, teriyaki sauce and rice vinegar. It makes 6 Servings and takes about 40 minutes.

• Yield 6 Servings
• Ready in 40 minutes
• Prep 30 minutes
• Cook 10 minutes

Ingredients

Teriyaki Dressing

• ⅓ cup neutral flavored oil , like vegetable, canola or avocado
• ⅓ cup teriyaki sauce
• ⅓ cup rice vinegar , apple cider vinegar, or white wine vinegar
• 2 tablespoons sugar
• ¼ teaspoon salt , I use coarse, kosher salt
• Pinch of black pepper

Salad

• 8 ounces bowtie pasta , cooked according to package directions, drained and cooled
• 4 packed cups fresh baby spinach
• ½ to 1 cup craisins
• 2 cans (11-ounces each) mandarin oranges , drained
• 1 (8-ounce) can water chestnuts , drained and slivered
• ¼ to ½ cup chopped fresh parsley
• 2 green onions , thinly sliced (white and green parts)
• ½ to ¾ cup roasted cashews or honey roasted peanuts
• 2 cups cooked, diced chicken , tossed with 2-3 tablespoons teriyaki sauce
• 2 to 3 tablespoons toasted sesame seeds

Instructions

1. For the dressing, combine all the ingredients in a jar, cap with a lid, and shake until well combined (alternately, you can whisk the dressing ingredients together in a bowl until mixed or use a blender).
2. Combine all the salad ingredients except the sesame seeds in a bowl. Pour the dressing over the salad and lightly toss. Sprinkle with toasted sesame seeds. Serve immediately (if anticipating leftovers, consider adding dressing to individual portions instead of the salad as a whole so the spinach doesn't get soggy and wilted for leftovers).

Dress it just before it goes to the table so the leaves stay crisp.