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Bowtie and Spinach Chicken Salad with Teriyaki Vinaigrette

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This is a salad that I used to make all the time, but somehow had forgotten about it the last 6 months to a year.  Well, a while ago I came across the recipe and knew I had to make it!  It’s one that all my family loves, in fact my sister and mom usually request it over my Chicken Bowtie Pasta Salad (which I LOVE LOVE).  Here’s how you go about making it!

saladingredGather your Salad Ingredients: Bowtie Noodles, Spinach, Chicken, Mandarin Oranges, Craisins, Honey Roasted Peanuts, Sesame Seeds and Green Onions.  Water Chestnuts are optional.

dressingingredThen gather your ingredients for the dressing: Canola Oil, Rice Vinegar, Apple Cider Vinegar, Teriyaki Sauce, Sugar, Salt and Pepper!

Start by cooking your Bowtie Noodles until al dente!  While your noodles are boiling, combine all the dressing ingredients and combine until smooth.  I personally like to use our Blendtec to do this.




Once your noodles are cooked, take 1 cup of the dressing and coat your noodles in the dressing and let marinate AT LEAST 1 hour.


Combine all the other salad ingredients into another bowl.


storingIf you are not going to be serving the salad right away, then you’ll want to store all three parts of the salad separate until just right before serving.

saladdoneOnce ready to serve – combine all parts of the salad and toss! 


1 cup Canola Oil
1/2 cup bottled Teriyaki Sauce
1/3 cup Rice Vinegar
1/3 cup Apple Cider Vinegar
1/4 cup  Sugar
1/2 teaspoon Salt
1/2 teaspoon Pepper

16 oz. Bowtie pasta, cooked al dente, drained and cooled
1 bag Fresh Spinach (Approx 10 oz)
2 cups Cooked Chicken, tossed with 2-3 tablespoons Teriyaki Sauce (I like to use shredded Rotisserie Chicken)
1/2 cup  Craisins
2 (11 oz.) cans Mandarin Oranges, drained
4 Green Onions, thinly sliced (white and green parts)
1/4 cup Sesame Seeds, toasted
1/2 cup Honey Roasted Peanuts
1 (8 oz.) can Water Chestnuts, drained and slivered (optional)

1) Cook your Bowtie Noodles until al dente.

2) While your noodles are cooking, combine all the dressing ingredients and combine until smooth.  I like to use my blender.

3) Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour.

4) Combine the remaining salad ingredients in a large bowl.

4) Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.


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Pam Dana

Pam is a stay at home working mama that enjoys all phases of life! Between her 3 kids, fur baby (a beyond cute Goldendoodle), wonderful husband, friends and working, she stays pretty busy! But, she is loving every aspect of her life! Here on Over the Big Moon, she loves to share DIY's, recipes, printables, organization tips and more!


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