Bowtie Teriyaki Chicken Pasta Salad
Becca 

4 cups cooked chicken (cubed)
16 oz. Bowtie pasta (cooked and drained)
8 oz. can sliced water chestnuts (drained)
½ cup fresh parsley (chopped)
1 bunch green onion (chopped)
6 oz. bag craisins
¾ cup cashews
2 – 8 oz. cans mandarin oranges (drained)
2 – 8 oz. bags baby spinach
¼ cup sesame seeds (toasted)

Dressing:

1 cup bottled yoshita sauce (original)
½ cup vegetable oil
2/3 cup white wine vinegar
½ tsp salt
½ tsp pepper
6 tbsp sugar

Blend dressing ingredients. Mix at least half of the dressing with the pasta and cooked chicken. Marinate for a few hours in the fridge. Just before serving, all remaining ingredients and toss. Add remaining dressing to salad if needed.