SESAME CHICKEN SALAD

Here's the recipe for the delicious salad served at the Memorial Tournament! SESAME CHICKEN SALAD 1 pkg (16 oz) bow tie pasta 1 c. vegetable oil 2/3 c. white wine vinegar 2/3 c. teriyaki sauce 1/3 c. sugar ½ t. pepper 3 cans (11 oz each) mandarin oranges, drained 2 cans (8 oz. each) sliced water chestnuts, drained 2 c. cubed cooked chicken 1 1/3 c. honey roasted peanuts 1 pkg (9 oz) fresh spinach 1 pkg (6 oz) dried cranberries 6 green onions, chopped ¼ c. sesame seeds, toasted Cook pasta according to package directions; drain and place in large bowl. In small bowl, combine oil, vinegar, teriyaki sauce, sugar and pepper. Whisk together and pour over pasta and toss to coat. Cover and refrigerate for 2 hours or more. Just before serving, add the remaining ingredients; gently toss to coat. Makes approximately 20 servings. Note: The sesame seeds can be toasted in the microwave. Place on a plate and I would do them 30 seconds at a time until they are light brown.