Mandarin Spinach Pasta Salad

Mandarin Spinach Pasta Salad

Flavorful spinach pasta salad with fresh spinach, crunchy nuts, shredded chicken, bowtie pasta, dried cranberries and juicy mandarin oranges tossed in a teriyaki dressing!

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings:

Ingredients

2 cups cooked chicken , see note
10 ounces bowtie pasta
6-8 cups fresh baby spinach
15 ounce can mandarin oranges , drained
4 ounces honey roasted peanuts , sliced almonds or candied cashews
½ - 1 cup dried cranberries
2 green onions , sliced
3-4 Tablespoons cilantro or parsley , chopped
Sesame seeds for garnish

Teriyaki Dressing

⅓ cup oil , olive or vegetable oil work
⅓ cup teriyaki sauce , see note
⅓ cup rice vinegar
3 Tablespoons sugar
Salt and pepper to taste

Instructions

Cook the pasta: In a large pot of salted water, cook pasta al dante according to package directions. Drain and allow to cool.
Prepare the Teriyaki Dressing: Combine the oil, teriyaki sauce, rice vinegar, sugar, salt and pepper in a jar. Shake until combined. You can also mix in a blender.
Assemble: Layer the spinach, cooled pasta, chicken, oranges, cranberries, onions and any fresh herbs on top. Drizzle with dressing when ready to serve and lightly toss. Sprinkle sesame seeds over the top.

Notes

Chicken: You can use leftover grilled chicken breast cut into cubes or rotisserie chicken. I like to pour 2-3 Tablespoons of teriyaki sauce over the chicken and let it sit while I prep the salad.

Teriyaki sauce: I prefer Trader Joe's "soyaki" , Panda mandarin teriyaki sauce or Soy Vey Veri Teriyaki. You can also use my homemade teriyaki sauce.

Additions: Feel free to add in extra veggies like bell pepper, cucumber, edamame or water chestnuts for extra crunch.

Make ahead: You can make the chicken and pasta ahead of time and store in a container or zip top bag in the fridge. You can also make the dressing the day before.

Nutrition