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Teriyaki Chicken Pasta Salad Recipe

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★★★★★

4.8 from 80 reviews

This Teriyaki Chicken Pasta Salad is a vibrant, flavorful dish combining al dente bowtie pasta with tender shredded chicken, crunchy water chestnuts, and fresh baby spinach. Enhanced by a sweet and tangy homemade teriyaki dressing, it features added textures and flavors from mandarin oranges, dry roasted peanuts, dried cranberries, and toasted sesame seeds. Perfect for cookouts, potlucks, or as a make-ahead lunch, this salad balances sweet, savory, and crunchy elements for an irresistible meal.

Ingredients

Scale

For the Dressing:

  • 7 tbsp teriyaki sauce (Kikkoman recommended)
  • 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 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

Instructions

  1. Boil and Chill Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta in a colander, then rinse under cold running water for 20 seconds to stop cooking and remove excess starch. Spread the pasta on a large sheet pan or bowl to finish cooling.
  2. Shake the Teriyaki Dressing: In a jar with a tight-fitting lid, combine the teriyaki sauce, neutral oil, toasted sesame oil, and rice vinegar. Seal the jar and shake vigorously for about 30 seconds until well emulsified and blended. Set aside at room temperature until ready to use.
  3. Combine the Salad Components: In a large bowl, add the cooled pasta, baby spinach, chicken, dry roasted peanuts, dried cranberries, water chestnuts, drained mandarin oranges, and finely minced sweet onion. Gently toss to evenly distribute ingredients. The spinach will soften slightly from the warm pasta, enhancing flavor integration.
  4. Toss and Season: Pour the prepared teriyaki dressing over the salad and toss thoroughly ensuring all ingredients are coated. Taste and adjust seasoning with salt and pepper sparingly, considering the saltiness from the teriyaki sauce. Finish by sprinkling toasted sesame seeds on top for additional crunch and presentation.

Notes

  • Make the dressing up to 5 days ahead and store in a sealed jar in the fridge. Shake well before use to recombine.
  • Cook pasta up to 24 hours ahead, rinse cold, and toss lightly with oil to prevent clumping.
  • Add spinach, mandarin oranges, and sesame seeds only right before serving to keep them fresh and prevent wilting.
  • Store salad components without dressing in an airtight container for up to 2 days. Dress immediately before eating.
  • Dressed leftovers should be consumed within 24 hours to avoid sogginess.
  • Wash and thoroughly dry spinach in advance to reduce wilting and prevent watering down the dressing.

Keywords: teriyaki chicken pasta salad, pasta salad, teriyaki dressing, cookout salad, crunchy pasta salad, chicken pasta salad

Find it online: https://tastybella.com/teriyaki-chicken-pasta-salad-recipe/