Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette

From Mel's kitchen cafe

INGREDIENTS

Dressing:
• 1 cup canola oil
• 1/3 – 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
• 1/3 cup rice vinegar
• 1/3 cup cider vinegar
• 6 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Salad:
• 16 oz. bow tie pasta, cooked al dente, drained and cooled
• 1 bag fresh spinach (9 – 10 oz)
• 6 oz. craisins
• 2 (11 oz.) cans mandarin oranges, drained
• 1 (8 oz.) can water chestnuts, drained and slivered
• 1/2 cup chopped fresh parsley
• 4 green onions, thinly sliced (white and green parts)
• 1/4 cup sesame seeds, toasted
• 6 oz. honey roasted peanuts
• 2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

DIRECTIONS

1. In a blender, combine all the dressing ingredients and blend until well combined and smooth.
2. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results).
3. Combine the remaining salad ingredients in a large bowl.
4. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.