Oriental Pasta Salad

16 oz. pasta, cooked
2 cups cooked chicken, shredded

Dressing:
1 cup oil
2/3 cup rice vinegar
½ tsp. salt
1 Tbsp. sesame oil
2/3 cups Yoshida's Marinade
1/2 cup sugar
1/2 tsp. pepper

Blend together. Toss in a big Ziplock bag with cooked pasta and shredded chicken. Let sit for at least 1 hour or overnight.

Before serving add:
1 bag fresh spinach
2 cans mandarin oranges
1 bunch green onions, chopped
¼ cup sesame seeds
1 cup Craisins
2 cans water chestnuts, slice
1 cup honey roasted peanuts