Name: Teriyaki Chicken Pasta Salad Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-American
Ingredients: 7 tbsp teriyaki sauce (Kikkoman recommended); 3 tbsp neutral oil (such as Wesson); 1 tsp toasted sesame oil; 4 tbsp rice vinegar; 12 oz bowtie pasta (cooked al dente); 6 cups baby spinach; 2 cups cooked chicken, shredded or chopped into 1/2-inch pieces; 1/2 cup dry roasted peanuts; 1/2 cup dried cranberries; 8 oz water chestnuts, sliced and drained; 15 oz mandarin oranges, well drained; 3 tbsp sweet onion, finely minced; 1 tbsp toasted sesame seeds; Salt, to taste; Pepper, to taste

Introduction

Water chestnuts in a pasta salad might sound unusual, but the crunch they add is unbeatable. This teriyaki chicken pasta salad combines sweet mandarin oranges, peanuts, dried cranberries, and tender spinach with a simple four-ingredient teriyaki dressing. It’s perfect for cookouts or easy meals any time.

In a white bowl filled with fresh green spinach leaves as the base layer, there is a second layer of pale yellow bowtie pasta scattered evenly. On top of the pasta, there are pieces of grilled chicken breast with brown grill marks, along with orange segments adding bright color. Chopped nuts and dried cranberries are sprinkled over the dish, adding texture and darker red and brown tones. The bowl is held by two woman’s hands over a white marbled surface, with some small oranges in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:

7 tbsp teriyaki sauce (preferably Kikkoman for best consistency)
3 tbsp neutral oil (such as Wesson)
1 tsp toasted sesame oil
4 tbsp rice vinegar

For the salad:

12 oz bowtie pasta (cooked al dente)
6 cups baby spinach
2 cups chicken (shredded or chopped into ½-inch pieces)
½ cup dry roasted peanuts
½ cup dried cranberries
8 oz water chestnuts (sliced and drained)
15 oz mandarin oranges (drained well)
3 tbsp sweet onion (finely minced)
1 tbsp toasted sesame seeds
Salt to taste
Pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold running water for about 20 seconds to stop the cooking and remove excess starch. Spread the cooled pasta on a sheet pan or bowl to finish cooling.

Step 2: In a jar with a tight lid, combine teriyaki sauce, neutral oil, toasted sesame oil, and rice vinegar. Seal and shake vigorously for 30 seconds until well emulsified and blended. Set aside at room temperature.

Step 3: In a large bowl, combine cooled pasta, baby spinach, chicken, peanuts, dried cranberries, water chestnuts, mandarin oranges, and minced sweet onion. Gently toss to mix evenly. The warmth of the pasta will slightly soften the spinach, enhancing the texture.

Step 4: Pour the teriyaki dressing over the salad and toss thoroughly so everything is coated. Taste and add salt and pepper as needed, starting light since the dressing is salty. Sprinkle toasted sesame seeds on top before serving for a nutty crunch.

Tips & Variations

Make the dressing up to 5 days ahead and store in a sealed jar in the fridge. Shake well before using to recombine.

Cook pasta up to 24 hours in advance, rinse cold, and toss with a splash of oil to prevent clumping.

Add spinach, mandarin oranges, and sesame seeds just before serving to keep spinach from wilting too quickly.

Substitute grilled salmon or tofu for chicken for a different protein option.

Storage

Store the salad undressed (without the teriyaki dressing) in an airtight container for up to 2 days in the refrigerator. Dress the salad right before eating to keep the spinach fresh and crisp. Once dressed, leftovers can be kept for up to 24 hours but expect the pasta to absorb the dressing and soften. Reheat is not recommended as this is best served chilled or at room temperature.

FAQs

Can I use a different type of pasta?

Yes, any small pasta shape like rotini, penne, or shells works well in this salad. Just be sure to cook it al dente to keep a good texture after tossing with the dressing.

How can I prevent the spinach from wilting?

Wash and dry the spinach thoroughly before assembling. Add the spinach to the salad last, just before serving, and toss gently with cool pasta to keep the leaves crisp and prevent premature wilting.