6 Servings
45 minutes to assemble
1 hour to overnight to marinate
1. | In a medium saucepan heat yakitori sauce, vinegar and brown sugar until sugar dissolves. Cool. Add chicken and marinade into a zip lock-type bag, (reserving one cup marinade for later). Place on plate and turn every hour or so, marinating for 1-24 hours. |
2. | Grill chicken and cook until done (juices run clear, no pink). While chicken is grilling, boil marinade 5 minutes. Cut up grilled chicken and add to cooked marinade. Cool in refrigerator while you assemble the salad. |
3. | Bring a large pot of salted water to a boil. Boil Notta Pasta according to directions on box and drain. Rinse quickly and drain again. Toss with oil and 1/2 cup of reserved marinade. |
4. | To a large bowl, add oranges, spinach, cranberries, chow mein noodles, pasta and chicken. Toss until all ingredients are incorporated. Pass remaining 1/2 cup marinade to those who want extra. |