Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette
Try this Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
contains gluten
red meat free
shellfish free
contains honey
dairy free
- 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
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.
