Bowtie Spinach Salad

2 c chicken, cooked and cut into bite size pieces

12 oz bowtie pasta, cooked, drained and cooled

1 (8 oz) can sliced water chestnuts, drained

1/4 c fresh parsely, chopped

1/2 bunch green onions, chopped

2/3 c craisins

3 Tbl roasted sunflower seed kernels

1/2 c nuts (honey roasted peanuts, cashews, or sliced almonds work well)

2 (8 0z) can mandrin oranges, drained

1 bag fresh baby spinach leaves

Dressing:

1 c vegetable oil

2/3 c teriyaki sauce

2/3 apple cider vinegar

6 Tbl sugar

1/2 tsp salt

1/2 tsp pepper

Combine all ingredients for dressing in a small bowl, whisk well and set aside.

In a large salad bowl combine chicken, pasta, water chestnuts, parsley and green onions with about 1/2 of the dressing. Refrigerate for a few hours to marinate. Just before serving, add remaining ingredients and toss. Add additional dressing as needed.