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Teriyaki Chicken Spinach Pasta Salad

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Teriyaki Chicken Spinach Pasta Salad

Course Dinner
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 8 people
Calories 550kcal



  • 16 ounces uncooked farfalle pasta
  • 1 pound cooked chicken breast diced
  • 5 ounces baby spinach
  • 4 ounces 50% less-sugar dried cranberries
  • 2 (11 ounce) cans mandarin oranges drained
  • 1/2 cup fresh parsley chopped
  • 1/2 cup green onion diced
  • 2 ounces sliced almonds


  • 1/3 cup vegetable oil
  • 2/3 cup Low-Sodium Soy Vay Veri Veri Teriyaki Sauce
  • 2/3 cup rice vinegar
  • 1/3 cup honey


  • Cook pasta according to package directions for al dente; drain and rinse in cold water. Place cooled pasta in a large mixing bowl.
  • Add chicken, spinach, dried cranberries, mandarin oranges, parsley, green onion and almonds and toss to combine.
  • In a small mixing bowl, whisk together dressing ingredients and pour over salad. Stir gently to combine.
  • Cover and store in the refrigerator before serving.


MFP: MFF Teriyaki Chicken Spinach Pasta Salad
June 2021


Serving: 11.6ounces | Calories: 550kcal | Carbohydrates: 79g | Protein: 22.7g | Fat: 15.9g
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