Another summer salad recipe to share. I got this recipe from my sister, who got it from her neighbor. When I brought it to a recent church dinner, there wasn’t a morsel left in the bowl. (P.S. This makes a lot of salad, so scale the proportions back accordingly if you aren’t trying to feed an army).
Spinach & Bow Tie Pasta Chicken Salad
1 pkg. (16 oz.) bow tie pasta
1/2 cup olive oil
1/3 c. white wine vinegar
1/3 c. Annie’s Organic Teriyaki Marinade sauce
3 T. sugar
1/4 t. pepper
2 small (or 1 large) cans mandarin oranges
2 cups cooked, cubed chicken
1 1/3 cup HONEY roasted peanuts
1 package (9oz.) fresh baby spinach
1/2 package dried cranberries
3 green onions, chopped
opt. parsley, sesame seeds
Throw a few chicken breasts in the crock pot with some teriyaki sauce and cook until done. Cube & refrigerate. Cook pasta according to directions. Drain and place in large bowl. In a small bowl combine oil, vinegar, teriyaki sauce, sugar, and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.
Just before serving, add remaining ingredients.
