Sesame Chicken Spinach Salad

• FOR THE SALAD:
• 5 cups Grillled Chicken Breasts, Cubed (recipe Follows)
• 2 cups Seedless Red Grapes, Halved
• 3 cups Packed Baby Spinach, Torn
• 1 jar (15 Oz. Jar) Marinated Artichoke Hearts, Drained And Chopped
• 8 ounces, weight Fusilli Pasta, Cooked
• 1 can (11 Oz. Can) Mandarin Oranges
• 1 bunch Green Onions, Chopped
• 1 whole Pear, Diced And Tossed With Lime Juice
• 2 Tablespoons Toasted Sesame Seeds
• _____
• FOR THE GRILLED CHICKEN:
• 1 whole Large Boneless, Skinless Chicken Breasts
• 1/4 cups Teriyaki Sauce
• 1/4 cups Lawry's Mesquite Lime Marinade
• 1/4 cups Italian Dressing (or Balsamic Vinaigrette)
• Lemon Pepper
• _____
• FOR THE DRESSING:
• 1/3 cups Extra Virgin Olive Oil
• 3 Tablespoons Sesame Oil
• 1/4 cups Sugar
• 2 Tablespoons Balsamic Vinegar
• 1 teaspoon Salt
• 2 teaspoons Dried Minced Onion
• 1 teaspoon Fresh Lime Juice
• 2 Tablespoons Fresh Parsley, Minced

1. For the chicken: marinate chicken for 1-4 hours (not overnight) using the teriyaki sauce, lime marinade, and Italian dressing. Sprinkle generously with lemon-pepper before grilling. Grill chicken until cooked through.
2. For the dressing: whisk all the ingredients together.
3. For the salad: toss all ingredients together. Dress just before serving.

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