Chicken Bow Tie Salad - cooking recipe

Ingredients

Salad
12 ounces bow tie pasta (farfelle)
2 cups cubed cooked chicken
1 bunch Baby Spinach
6 ounces honey roasted peanuts
1 bunch scallion, thinly sliced
3 (11 ounce) cans mandarin oranges, drained
6 ounces craisins
1/4 cup sesame seeds, lightly toasted
1 cup grated parmesan cheese
1 cup green grape, cut in half
Dressing
2/3 cup rice vinegar
1/4 cup sugar
2/3 cup teriyaki sauce
1 cup canola oil

Preparation

Cook pasta according to package directions; drain.
Combine dressing ingredients; blend or shake well to emulsify, then stir half of the prepared dressing into the cooked bow tie pasta; marinate in the refrigerator for at least two hours.
When ready to serve, add remaining ingredients and as much of the second half of the salad dressing (we used 2/3s of the remaining dressing) as you like; salt and pepper to taste. Toss and enjoy!