Chicken and Pasta Salad

This recipe takes some time to prepare, but it is SOOOO worth it! Thanks to Laura for it!

16 oz. Bowtie Pasta
Chicken (as much or little as you want)
1 Bottle Kikkoman’s Teriyaki Marinade and Sauce
10 oz. Fresh Spinach, stems removed
6 oz. of dried Craisin’s
2- 11 oz. cans of Mandarin Oranges, drained
½ cup fresh parsley, chopped
1 bunch of green onions, chopped
6 oz. Honey Roasted Peanuts

Dressing:

1 cup oil (I used Virgin Olive Oil)
2/3 cup Teriyaki Sauce
6 Tbs. Sugar
¼ tsp. Salt
½ tsp. Pepper
2/3 cup White Vinegar

Blend dressing ingredients together and set aside. Cook pasta according to package instructions (al-dente). Toss pasta with dressing and let soak for about 2 hours.

Marinate Chicken in Teriyaki sauce for ½ hour then Grill. Cut up into bite size pieces. Toss all other ingredients in a big bowl with chicken, add pasta and as much of the dressing as you would like. DON'T MIX UNTIL JUST BEFORE SERVING!
Serves 20.