Chicken Teriyaki Pasta Salad

2 bags (6 oz) baby spinach

12 oz bowtie pasta (Tinkyada vegetable brown rice spirals are great in this recipe)

1 bunch green onions, chopped

¼ cup chopped cilantro

2 bell peppers, sliced (I use red & yellow)

[Not the biggest bell pepper fan, I use cucumber and tomato instead]

½ cup sliced almonds

4 chicken breasts, cooked and shredded

Dressing:

½ cup oil

¾ cup soy sauce

¾ cup rice vinegar

1 cup sugar

1 tsp pepper

¼ cup sesame seeds (I don’t usually put these in because they are expensive)

** marinate chicken in dressing overnight