The Humpherys Family

Spinach Chicken & Pasta Salad

Recipe Added:  12/14/2011
16 oz bow tie pasta, cooked, cooled
1 bag fresh spinach
6 oz craisins
2 (11 oz) cans mandarin oranges
1 (8 oz) can water chestnuts
1/2 cup chopped fresh parsley
4 green onions, sliced
1/4 cup sesame seeds, toasted
6 oz honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 Tbsp teriyaki sauce
 Dressing:
1 cup canola oil
1/3 – 2/3 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup cider vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
Drain oranges, drain and slice water chestnuts. 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. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
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