Ingredients 1 cup bottled yakitori sauce*
1 cup rice vinegar
1 cup dark brown sugar
3 lbs boneless, skinless chicken thighs
1/2-16 oz box (8 oz) Notta Pasta Spaghetti
2 tablespoons oil
1-15 oz can mandarin oranges, drained
1-9 oz bag baby spinach leaves
1-6 oz bag sweetened, dried cranberries
2 cups chow mein noodles
*Substitute teriyaki if yakitori is not available in your market. Add 1 tablespoon grated ginger if desired.

Directions

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.