Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette
"Plan Ahead: the pasta needs to marinate in the dressing for at least an hour...."
INGREDIENTS
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1 cup canola oil
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1/3 – 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
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1/3 cup rice vinegar
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1/3 cup cider vinegar
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6 tablespoons sugar
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1/2 teaspoon salt
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1/2 teaspoon pepper
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16 oz. bow tie pasta, cooked al dente, drained and cooled
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1 bag fresh spinach (9 – 10 oz)
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6 oz. craisins
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2 (11 oz.) cans mandarin oranges, drained
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1 (8 oz.) can water chestnuts, drained and slivered
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1/2 cup chopped fresh parsley
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4 green onions, thinly sliced (white and green parts)
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1/4 cup sesame seeds, toasted
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6 oz. honey roasted peanuts
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2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce
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