mmmm...

I would just like to brag for a moment.

I am a good cook. Maybe not the greatest.
But a good one.
I have been whipping up meals lately on whims without a real recipe.
And they seem to be turning out pretty well.
At least my husband eats them and gets seconds.
This makes me feel accomplished and feminine.
I like cooking.
I like eating even more.
Perrrfect combination if I do say so myself :)
Maybe not so much for my thighs
Bragging over.

Troy and I rotate Sunday dinners with our families. This past Sunday was my mom's Sunday and there is this recipe that I have been dying to try on this blog.
And I knew my mom would have all of the ingredients since she is well...my mom and seems to have all things food at her house.
So I offered to cook if she would offer up her ingredients.
A deal was made.
So I made this...
(I had to steal the photo since I'm not really the type of person who takes pictures of my food.)

Spinach Chicken and Pasta Salad with Teriyaki Viniagrette

it was divine.
Reeeally easy to make.
And not to mention healthy!
All of the major food groups in one bowl.
Troy even liked it aside from the fact that he wouldn't eat any of the fruit because
"fruit does not belong in salad."
He's weird I know, but I still love him.

The only thing I would change in this recipe is add more chicken and maybe omit the parsley.
I'm not so much a parsley person.
I think you should give it a try. It's a wonderful meal for summer.
Oh, and it makes a lot. I mean A LOT.
be warned.

Spinach Chicken and Pasta Salad with Teriyaki Viniagrette

*Plan Ahead: the pasta needs to marinate in the dressing for at least an hour.*

Dressing:
1 cup canola oil
1/3 – 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 – 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Recipe Source: adapted slightly from Judy C

I stole the recipe from this here blog.