Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette = YUM.

So I have been trying to cook more these days.  I LOVE to cook - it just hasn't been happening lately and I miss it.  Part of the reason is lack of time, but the other part is that cooking requires regular grocery shopping and I HATE to grocery shop.  I'd rather have a root canal.  Well not really, but they are at the same level of things I don't want to do.   I need to get over it.

As I was surfing for new recipes, I came across an interesting salad recipe and decided to try it.  WOW.  It was fantastic.  I know what I will be bringing to every summer picnic from now on.  :)  The mix of flavors is yummy.  Fyi - it makes a ton.

Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette

 Dressing:
1 cup canola oil
1/2 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce (I cooked it in the sauce)

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.
 
Recipe source:  mykitchencafe.blogspot.com
 
Let me know what you think if you make it!    
 
-jb