Description
This Teriyaki Chicken Pasta Salad is a flavorful and refreshing dish perfect for a quick lunch or a light dinner. Combining tender cooked chicken, farfalle pasta, crisp baby spinach, sweet mandarin oranges, crunchy peanuts, and dried cranberries, all tossed in a tangy teriyaki dressing, this salad delivers a delightful balance of sweet, savory, and fresh flavors in every bite.
Ingredients
Scale
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
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
- Make Teriyaki Dressing: Combine the teriyaki sauce, vegetable oil, rice wine vinegar, granulated sugar, and minced garlic in a small bowl. Whisk well until all ingredients are fully incorporated. Cover and refrigerate to let the flavors meld while you prepare the rest of the salad.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the farfalle (bowtie pasta) and cook according to package directions until al dente, usually around 10-12 minutes.
- Cool Pasta: Drain the cooked pasta in a colander and immediately rinse under cold running water to stop the cooking process and cool it down. Shake off any excess water and set aside until completely cool.
- Assemble Salad: In a large serving bowl, combine the cooled pasta with baby spinach leaves, diced cooked chicken, honey roasted peanuts, dried cranberries, drained mandarin oranges, chopped fresh cilantro, and chopped green onions. Gently toss to mix the ingredients evenly.
- Add Dressing and Serve: Drizzle your desired amount of the prepared teriyaki dressing over the salad. Toss carefully to coat everything evenly without bruising the delicate spinach. Serve immediately and enjoy this delicious and colorful pasta salad.
Notes
- To save time, use pre-cooked rotisserie chicken or leftover grilled chicken.
- For a nut-free version, omit the peanuts and substitute with toasted sunflower seeds or pumpkin seeds.
- The salad can be made a few hours ahead; just keep the dressing separate until ready to serve to prevent sogginess.
- Adjust the amount of dressing to your taste preference, adding more for a saucier salad or less for a lighter coating.
- Use gluten-free pasta if needed to accommodate dietary restrictions.
