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.