Bowtie Chicken Salad

10 oz Bowtie pasta, boiled until tender
3 large chicken breasts, boiled until cooked, cut into bite size pieces
2 cans mandarin oranges, drained
1 can water chestnuts, drained and roughly chopped
1/4 cup parsley, finely chopped
1/2 bunch green onions, chopped
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/2 cup honey roasted peanuts
5-10 oz spinach (add just before serving)

Dressing:
1/2 cup oil
1/4 tsp salt
4 T sugar
1/3 cup white wine vinegar
1/2 cup teriyaki sauce
1/2 tsp pepper

Whisk all dressing ingredients together.

Combine all other ingredients (except spinach) and coat with dressing. Place overnight in refrigerator in zip-lock bag. Before serving, toss contents of bag with spinach.