Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette

from melskitchencafe.com

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

In a blender, combine all the dressing ingredients and blend until well combined and smooth. 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). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.