Chicken Bow Tie Salad

Submitted by Debs Recipes

"A very attractive and colorful salad, originally presented on the local television news by Marge Tuckett, but changed up just a bit by me. This tasty salad requires two hours marinating time."

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 16

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

directions

1. Cook pasta according to package directions; drain.
2. 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.
3. 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!