Teriyaki Chicken Salad

Chicken and Pasta:
1 Tbsp. Oil 1 (16-oz.) pkg bow tie pasta (I used spiral)
2 chicken breasts, cut in chunks

Heat skillet over medium high heat, add oil to pan and cook cut chicken until no longer pink. Shred or dice cooked chicken meat. Meanwhile, cook pasta, al dente, drain, cool and set aside in a large bowl. Add cooked chicken to bowl of pasta. Add dressing.

Dressing:
1 cup teriyaki sauce ` ½ tsp. Salt
2/3 cup white vinegar ½ tsp. Pepper
6 Tbsp. Sugar

Mix all dressing ingredients together; pour over pasta and chicken in large bowl. Marinate at least 2 hours.

Salad Toppings:
10 oz. baby spinach 6 oz. crasins
½ cup fresh parsley 6 oz. honey roasted peanuts or cashews
3-5 stalks green onions, finely ¼ cup toasted sesame seeds
chopped

Just before serving, add topping ingredients to bowl of chicken and pasta with dressing. Toss.