Chicken Teriyaki Salad
Welcome to the delightful fusion of East meets West - the Chicken Teriyaki Salad. This dish is a symphony of flavors and textures that will make your taste buds dance.
Prep Time: 30 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 55 minutes minutes
Course: Side Dish
Cuisine: American, Japanese
Keyword: chicken teriyaki salad
Servings: 16
Calories: 362kcal
- 2 cups of diced cooked chicken
- 1 pkg. 12 oz. of farfalle/bowtie pasta
- 1/2 cup of dry roasted peanuts/cashews
- 1 can 15 oz. of mandarin oranges
- 1 pkg. 5 oz. of baby spinach leaves
- 1/2 cup of dried cranberries
- 1 can 8 oz. of water chestnuts
- 2 tbsp of sweet onion
- dressing:
- 6 tbsp of vegetable or canola oil
- 1/2 cup + 4 tbsp of teriyaki sauce
- 6 tbsp of rice wine vinegar
Marinate diced chicken in teriyaki sauce for at least 30 minutes or, ideally, overnight in the fridge.
Cook farfalle pasta according to package instructions, then drain and rinse with cold water to cool it down.
Create the dressing by mixing vegetable oil, teriyaki sauce, and rice wine vinegar in a small bowl.
In a large mixing bowl, combine cooked and cooled farfalle pasta, marinated chicken, dry roasted nuts, mandarin oranges, baby spinach leaves, dried cranberries, water chestnuts, and sweet onion.
Pour the dressing over the salad ingredients and toss until everything is well coated.
Serve the salad chilled, preferably on a bed of baby spinach leaves, and top it with additional nuts and mandarin oranges for garnish.
- You can use any type of pasta for this salad, but farfalle works best as it holds onto the dressing and other ingredients well.
- For added protein, you can also add boiled eggs or tofu to the salad.
- If you prefer a lighter dressing, you can reduce the amount of oil in the recipe.
- This salad is best served chilled, so make sure to refrigerate it before serving.
Calories: 362kcal