Blend together in blender:
3/4 c. vegetable oil
2/3 c. teriyaki sauce
2/3 c. white wine vinegar
6 tbsp. sugar
1/2 tsp each, salt and pepper
16 oz. bow-tie pasta - cook to package directions, drain. Add 2 cups cooked, cubed chicken.
Mix dressing, pasta and chicken to marinate overnight in the fridge. Then add the following ingredients:
1 1/2 bags baby spinach leaves
6 oz bag of craisins
(3) 11 oz cans mandarin oranges
(2) 6 oz cans sliced water chestnuts
1/2 cup chopped parsley flakes
6-8 green onions, chopped
1/4 c. sesame seeds
6 oz honey roasted peanuts (optional)
Gently fold together and store in air-tight container in your fridge for several days.
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