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Nutrition Facts
Serving Size 1 (202g) Recipe makes 16 servings
Calories 437
Calories from Fat 222		(50%)
Amount Per Serving		%DV
	Total Fat 24.7g	38%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 12.5g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 628mg		26%
Potassium 485mg		13%
Total Carbohydrate 42.6g		14%
	Dietary Fiber 4.5g	18%
	Sugars 20.6g
Protein 15.3g		30%
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Chicken Bow Tie Salad

Recipe #383917 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Deb's Recipes
Aug 3, 2009

A very attractive and colorful salad, originally presented on the local television news by Marge Tuckett, but changed up just a bit by me. This tasty salad requires two hours marinating time.

SERVES 16 (change servings and units)

Ingredients

Salad

12 ounces bow tie pasta (farfelle)
2 cups cubed cooked chicken
1 bunch baby spinach
6 ounces honey roasted peanuts
1 bunch scallion, thinly sliced
3 (11 ounce) cans mandarin oranges, drained
6 ounces craisins
1/4 cup sesame seed, lightly toasted
1 cup grated parmesan cheese
1 cup green grape, cut in half

Dressing

2/3 cup rice vinegar
1/4 cup sugar
2/3 cup teriyaki sauce
1 cup canola oil

Directions

1
Cook pasta according to package directions; drain.
2
Combine dressing ingredients; blend or shake well to emulsify, then stir half of the prepared dressing into the cooked bow tie pasta; marinate in the refrigerator for at least two hours.
3
When ready to serve, add remaining ingredients and as much of the second half of the salad dressing (we used 2/3s of the remaining dressing) as you like; salt and pepper to taste. Toss and enjoy!