Menu Planning

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Spinach and Chicken Pasta Salad December 21, 2010

Filed under: Chicken,Main Dish,Salad,Vegan — bhrastich @ 12:43 am

Oh my, this is a favorite in our household. We don’t repeat recipes that often, but this one makes a somewhat regular appearance. This is more of a summer meal, but we love it so much we eat it year round. A couple years ago Pioneer Woman had a give away and to enter it you were supposed to leave your favorite recipe. So I went through a lot of the comments and cut and pasted them to try out. This is one of them. So I have no idea who this comes from. To the creator- many thanks!

Ingredients:

1 lb bow tie pasta

10 oz fresh spinach

6 oz bag Craisins

2 15 oz cans mandarin oranges, drained

1/2 c. chopped cilantro

1/2 bunch green onions, chopped

6 oz honey roasted peanuts

2 c. cooked chicken, chopped

Dressing: (you can halve it)

1 cup vegetable oil

2/3 c bottled teriyaki sauce (I have found that I prefer a thicker version like LaChoy opposed to a thinner one Kikoman)

2/3 c. white wine vinegar

3 T sugar

1/2 t salt

1/2 t pepper

Cook pasta till al dente. Whisk dressing together in a large bowl while pasta is cooking and set aside. Once pasta is done, drain and add to dressing. Let marinate 2 hours or overnight. (I prefer overnight)

Add remaining ingredients to pasta and toss. Another option we do is mix everything except the spinach together and then place the spinach on the plate and top with the pasta. To veganize it, crumble some tempeh after broiling and marinate it in the dressing in a separate container and keep the chicken on the side.

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One Response to “Spinach and Chicken Pasta Salad”

  1. Babygirl Says:

    I love spinach so I will try this out. Very nice post


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