LOADED Chicken Spinach Pasta Salad from Sarah
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8 Ounces Rotisserie Chicken, cooked
chicken, diced. Feel free to add more if you prefer a Meatier Dish.
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8 Ounces Fresh baby Spinach, washed and
stemmed
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½ pound (1/2 box) Bow Tie Pasta, cooked
according to the directions
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1 Can Mandarin Oranges, drained
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1 Small Can Sliced Water Chestnuts
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1 Bunch (about 5) Green onions, sliced,
include the green parts
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1 Cup Honey Roasted Cashews
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1 tsp Salt
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1 tep Pepper
Cooking Directions
If you have the time, marinate the cooked pasta in the Teriyaki dressing in the fridge for 1 hour. But usually I simply assemble and mix everything together while the pasta is cooking. When it is finished, add the pasta and mix with the teriyaki dressing. When dishing, be sure to dig to the bottom of the bowl as the nuts and water chestnuts tend to sink. I usually hold back 1/4 of all the ingredients (except the spinach and pasta) and spread them around the top of the salad for presentation
If you have the time, marinate the cooked pasta in the Teriyaki dressing in the fridge for 1 hour. But usually I simply assemble and mix everything together while the pasta is cooking. When it is finished, add the pasta and mix with the teriyaki dressing. When dishing, be sure to dig to the bottom of the bowl as the nuts and water chestnuts tend to sink. I usually hold back 1/4 of all the ingredients (except the spinach and pasta) and spread them around the top of the salad for presentation
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