Asian Chicken Salad

Ingredients
2 cups cooked chicken, shredded (rotisserie recommended- in a pinch I use 1 can of the Costco
canned chicken!)
Whole wheat pasta (penne, bow tie, whatever.  I don’t have a measurement- I use ½ a bag)
1/8-1/4 C vegetable oil
1 tsp Sesame Seed Oil
⅓ C teriyaki sauce (see recipe for homemade below if you don’t have any on hand)
3 Tbsp. sugar (I use less)
¼ tsp ground black pepper
5 oz fresh spinach (I just fill our largest bowl with romaine and spinach)
3 oz dried cranberries
11 oz can of mandarin oranges (or sliced fresh oranges)
¼ c green onions
¼ c fesh parsley
3 Tbsp sesame seeds, toasted (optional)
¼ c sliced almonds or peanuts


Preparation
Combine oil, teriyaki sauce, sugar, salt adn pepper.  Pour over the cooked chicken and pasta and marinate in refrigerator for at least 1 hour (and up to 24 hours) Just before serving, add remaining ingredients and toss.

Teriyaki Sauce
¼ c soy sauce
1 c water    (OR for pineapple teriyaki, use as much pineapple juice as you can get from a can of
sliced pineapple and top off with water)
1 T. ground ginger
3  T. Brown Sugar
1 garlic clove- minced
Bring to boil, remove from heat and add:

2 T cornstarch mixed with ¼ c cold water
Disolve and then stir in to other sauce

(recipe from April Murphy)