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.
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Posted by: crife | 05/25/2012 at 12:45 PM