Ingredients

The following ingredients have 4 Servings
  • 1 pound baby spinach leaves
  • 16 ounces farfalle pasta ((bowtie) noodles)
  • 1 pound boneless skinless chicken breasts ((or 2 cups rotisserie chicken))
  • 1/2 cup dry roasted peanuts
  • 1/2 cup dried cranberries
  • 1 small can small can water chestnuts (, sliced)
  • 11 ounce can mandarin oranges
  • 2 Tablespoons sweet onions (, chopped)
  • 1/2 cup teriyaki sauce ((**see note))
  • 1/4 cup oil ((vegetable or canola oil))
  • 1/4 cup rice wine vinegar

Instruction

  • Prepare the dressing by combining all of the ingredients.
  • Cook pasta according to package directions. Rinse and drain pasta and add to a large bowl.
  • Toss the cooked noodles in half of the teriyaki sauce and refrigerate until cooled.
  • Season chicken breasts with salt and pepper and grill until cooked through. Use two forks to shred the chicken.
  • Combine the spinach, cooked chicken, peanuts, dried cranberries, sliced water chestnuts, mandarin oranges, and chopped onion in a large salad bowl. 
  • Add the pasta to the bowl, along with desired amount of remaining dressing, and toss to combine.