Grilled chicken teriyaki pasta salad (Janine Rogers)

Make the dressing first and sit it out at room temperature so the sugar can dissolve.
Dressing:
1 T. fresh garlic, grated
3/4 c. vegetable oil
1/2 c. sugar
1 t. salt
3 T. soy sauce
1 T. sesame oil
2 T. rice vinegar

Salad:
1 small bag baby spinach
1 (12 oz) pkg. bow tie pasta - cooked and cooled
2 - 4 T toasted sesame seeds
1/2 c. sunflower seed (salted)
1 can chopped water chestnuts
3 grilled chicken breasts, seasoned w/ lemon pepper ( or rotisserie chicken)
1 can bean sprouts

Don't pour the dressing until ready to serve or spinach will wilt.