Teriyaki Chicken Pasta Spinach Salad

• 3 whole Chicken Breasts
• 1 cup Teriyaki Sauce (best: Ken's Honey Teriyaki Marinade)
• 16 ounces, weight Bowtie Pasta
• 1/2 cups Vegetable Oil
• 2/3 cups White Vinegar
• 6 Tablespoons Granulated Sugar
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 bag Large (or 2 Small Bags) Of Baby Spinach
• 1 bag Craisins
• 2 cans Mandarin Oranges
• 6 ounces, weight Cashews

1. Marinade the chicken breasts with Ken's Honey Teriyaki marinade, bake, cool and cut into strips.
2. In the meantime, cook the bowtie pasta, rinse and cool.
3. Make dressing: Mix the oil, teriyaki, vinegar, sugar, salt and pepper.
4. To assemble: Toss spinach, pasta, craisins, mandarin oranges and cashews together. Add dressing* to desired coating. Top with chicken breast slices and enjoy.
5. * Don't add dressing until right before serving or it will make the spinach soggy.

chicken breasts, teriyaki sauce, pasta, vegetable oil, white vinegar, sugar, salt, pepper, spinach, craisins, oranges, weight cashews

Taken from tastykitchen.com/recipes/salads/teriyaki-chicken-pasta-spinach-salad/ (may not work)