9.18.2010

Asian Chicken Salad

1 box bowtie pasta*
4 chicken breasts cooked & shredded or all the meat of one rotisserie chicken
1/4 c. green onions (chopped really small)
1/2 pack sliced almonds (toasted)
1 bag spinach (stems removed)
1 sm. bag peapods
2 cans Mandarin Oranges (drained)
Dressing: (double this into two batches)
1/4 c. sesame seeds (toasted)
1/3 c. soy Sauce
1/3 c. red Wine Vinegar
1/3 c. canola oil or sesame oil
2 T. sugar
1/2 tsp. salt & pepper
Cook & drain pasta, then combine chicken & pasta and marinate with the 1st batch of dressing in the fridge overnight.
To toast the almonds and sesame seeds, just stir them in a dry fry pan over medium to med. high heat and toast to a golden brown.
Toss altogether right before serving with the 2nd batch of dressing.
*It's important to cook your pasta Al dente or a little less so that it's not too soft.

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