With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful Asian chicken salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare.

Ingredients

• 1 package (16 ounces) bow tie pasta
• 1 cup canola oil
• 2/3 cup white wine vinegar
• 2/3 cup teriyaki sauce
• 1/3 cup sugar
• 1/2 teaspoon pepper
• 3 cans (11 ounces each) mandarin oranges, drained
• 2 cans (8 ounces each) sliced water chestnuts, drained
• 2 cups cubed cooked chicken
• 1-1/3 cups honey-roasted peanuts
• 1 package (9 ounces) fresh spinach, torn
• 1 package (5 ounces) dried cranberries
• 6 green onions, chopped
• 1/2 cup minced fresh parsley
• 1/4 cup sesame seeds, toasted

Directions

1. Cook pasta according to package directions; drain and place in a very large bowl.
2. In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.
3. Just before serving, add the remaining ingredients; gently toss to coat.