Bow-Tie Spinach Salad

And one more salad recipe for Mary.  This one is also a Pampered Chef recipe.


2 cups chicken, cooked and cubed (can also use a can of Costco chicken)

8 oz bow-tie pasta, cooked and drained

1 (8 oz) can sliced water chestnuts, drained

1/4 cup fresh parsley, chopped

1/2 bunch green onions, chopped

3 oz Craisins

3 tablespoons roasted sunflower seed kernels

3 oz honey roasted peanuts or cashews

2 (8 0z each) cans Mandarin oranges, drained

1 bag baby leaf spinach


1 cup oil

2/3 cup Teriyaki sauce

2/3 cup apple cider vinegar

6 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon pepper

Combine all ingredients for dressing and mix well.  Combine pasta, chicken, chestnuts, green onions and parsley.  Add at least 1/2 of the dressing.  Marinate pasta mixture for a few hours in fridge.  Just before serving, add remaining ingredients and toss.  Add more dressing to salad as needed.


2 thoughts on “Bow-Tie Spinach Salad

  1. Okay…I’ve settled on the Bow-Tie Spinach salad and the Colossol Chopped Salad for my General Authority dinner on Saturday. Wish me luck!!

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