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Notta Pasta, Yakitori Chicken Salad

Notta Pasta, Yakitori Chicken Salad Recipe
Yakitori is a lighter version of teriyaki and it makes a fabulous grilled chicken. This recipe combines all four-food groups into one tantalizing main course salad. For a quick dinner grill the chicken in the morning, refrigerate, and toss the salad together at night.

6 Servings


45 minutes to assemble
1 hour to overnight to marinate

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.
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.

Notta Pasta, Yakitori Chicken Salad

Nutrition Facts:*



FAT: 23g 


SODIUM: 2100mg 

CARBS: 101g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Notta Pasta, Yakitori Chicken Salad

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