Chicken Teriyaki Bowtie Pasta Salad from the river trip

2 cups cooked, shredded chicken
6 oz. honey roasted peanuts
2 (9 oz.) bags spinach
1 can water chestnuts, finely diced
3  11oz. cans mandarin oranges, drained
1/2 cup shopped parsely
1 bunch green onions, finely sliced
1/2 cup sunflower seeds
1 pound bowtie pasta; cooked drained and cooled

Dressing:

1 1/2 tsp. ground black pepper, 1 cup canola oil, 2/3 cup teriyaki sauce, 2/3 cup white vinegar, 6 T. sugar, 1/2 tsp. salt.

Combine all salad ingredients except spinach. Toss with dressing. Refrigerate for several hours or overnight. When ready to serve, add spinach and toss again.

Comments

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