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. —Carolee Ewell, Santaquin, Utah
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
Instructions
1Cook pasta according to package directions; drain and place in a very large bowl.
2In 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.
3Just before serving, add the remaining ingredients; gently toss to coat.
