Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette

Yesterday for lunch I made one of the tastiest salads I have ever eaten.  It was also a huge hit with my husband and the kids which definitely is a bonus!  It's called Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette, but I just call it DELICIOUS!  I did tweek the recipe a little bit to our liking (see below), but here is the link to the original recipe from My Kitchen Cafe.

Spinach Chicken and Pasta Salad with Teriyaki Vinaigrette

Dressing:
1 cup olive oil
2/3 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup red wine vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
 
Combine dressing ingredients in a bowl and whisk it well until combined.  Set aside.

Salad:
8 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
1 (8 oz.) can mandarin oranges, drained
1 (5 oz.) can water chestnuts, drained and slivered
4 green onions, thinly sliced (white and most of the green parts)
6 oz. honey roasted peanuts
2-3 cups cooked chicken, tossed with 3 tablespoons teriyaki sauce
 
Combine the pasta, mandarin oranges, water chestnuts, green onions, peanuts, and cooked chicken in a large bowl and gently mix together.  

To serve:
          Place desired amount of fresh spinach on each plate.  Top with chicken mixture and drizzle some of the dressing over the top of it.  Delicious!

***Picture is coming soon***