Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette
Try this Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette recipe.
Try this Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette recipe.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup canola oil
- 6 tablespoons sugar
- 1/2 cup chopped fresh parsley
- 1/3 cup cider vinegar
- 1/3 cup rice vinegar
- 1/3 – 2/3 cup bottled teriyaki sauce (i used 1/3 cup but
- 16 oz. bow tie pasta cooked al dente, drained and cooled
- 1 bag fresh spinach (9 – 10 oz)
- 6 oz. craisins
- 2 (11 oz.) cans mandarin oranges drained
- 1 (8 oz.) can water chestnuts drained and slivered
- 4 green onions thinly sliced (white and green parts)
- 1/4 cup sesame seeds toasted
- 6 oz. honey roasted peanuts
- 2 cups cooked chicken tossed with 2-3 tablespoons teriyaki sauce
- Carbohydrate 3.35800931395622 g
- Cholesterol 41.0666666666667 mg
- Fat 49.6833506028715 g
- Fiber 1.60696791710971 g
- Protein 15.0279010756437 g
- Saturated Fat 5.36067363337764 g
- Serving Size 1 1 Serving (128g)
- Sodium 3531.57143372093 mg
- Sugar 1.75104139684651 g
- Trans Fat 1.42830156685488 g
- Calories 516 calories
Step-by-step
- In a blender, combine all the dressing ingredients and blend until well combined and smooth.
- Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results).
- Combine the remaining salad ingredients in a large bowl.
- Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
Should the dressing cling to the greens or pool at the bottom of the bowl? Blending canola oil with cider vinegar, rice vinegar, and bottled teriyaki creates an emulsion that coats pasta evenly without weighing down tender spinach leaves. Balancing preserved pantry staples with fresh produce requires specific handling to maximize both flavor and budget.
- Toast the sesame seeds in a dry skillet over medium heat for three to five minutes until golden and aromatic, which releases essential oils that stale seeds lack.
- Drain canned mandarin oranges and water chestnuts thoroughly in a colander for ten minutes to prevent excess moisture from diluting the teriyaki vinaigrette.
- Cook the bow tie pasta one minute shy of the package instructions and cool it immediately under cold running water to stop starch gelatinization.
- Swap honey-roasted peanuts for toasted sunflower seeds if managing nut allergies, maintaining the necessary crunch at a lower cost per ounce.
Tossing the pasta in one cup of dressing at least an hour before serving allows the starch to absorb the savory liquids deeply. Combine the remaining crisp elements and dressing immediately before plating to preserve textural contrast.
