Bowtie and Spinach Chicken Salad with Teriyaki Vinaigrette
This delicious Bowtie and Spinach Chicken Salad is made with a base of spinach, bowtie noodles and chicken, topped with mandarin oranges, honey nut peanuts, Craisins and Green onions and served with a delicious Teriyaki Vinaigrette! Perfect for a main dish or side dish!
16ozBowtie pasta, cooked al dente, drained and cooledCooked al Dente, Drained and Cooled
2CansMandarin Oranges (11 oz)Drained
4Green Onionsthinly sliced (white and green parts)
1/2CupHoney Roasted Peanuts
8ozWater ChestnutsCanned, Drained and Slivered (optional)
1/2 CupTeriyaki SauceBottled
1/3 CupRice Vinegar
1/3CupApple Cider Vinegar
Cook your Bowtie Noodles until al dente.
While your noodles are cooking, combine all the dressing ingredients and combine until smooth (I like to use my blender).
Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour. I often times cook the noodles in the morning and marinate them in the dressing all day until I need to assemble the salad.
Combine the remaining salad ingredients in a large bowl.
Just before serving, add the pasta to the rest of the salad ingredients and toss everything together.
Add additional dressing to taste and toss. Serve immediately.
If you don't plan on assembling the salad together right away, that's okay. While the noodles are boiling, go ahead and prep all the other ingredients and store them in individual ziplocks. Then when you're ready to assemble the salad, you can just dump the ziplock bags of ingredients in with the noodles and dress the salad!