Pasta and Spinach Salad

4-5 chicken breasts, grilled and cubed
16 oz. bowtie pasta, cooked and cooled
1 red pepper, diced
1/4 cup red onion, diced
1 can black olives (I left those out)
1/2 cup Craisins
1 can mandarin oranges, drained
1 package baby spinach

Toss together and add this dressing:

1 cup oil
1 1/2 Tbs. red onion
1 tsp. dry mustard
1/2 cup sugar
1 tsp. salt
1/2 tsp. tarragon
1 Tbs. poppy seeds

Blend in blender for 2 minutes.

Refrigerate salad and dressing separately until ready to serve. Add dressing right before serving. After adding dressing (you might not need all of it) sprinkle sugared pecans or walnuts on the top. You can make them yourself or just buy some honey-roasted pecans or walnuts in the baking aisle.