Ingredients
Salad ingredients:
- 1 box bow tie pasta
- 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
- 1/4 cup green onions sliced & diced into oblivion
- 1/2 pack sliced almonds toasted
- 1 bag baby spinach stems removed
- 1 small bag pea pods
- 1 small can mandarin oranges drained
For the Salad Dressing (Double this for the marinade)
- 1/3 cup red wine vinegar
- 1/3 cup vegetable oil *or sesame oil is great here too
- 1/3 cup soy sauce
- 2 tablespoons sugar
- 1/4 cup sesame seeds toasted
- 1/2 teaspoon salt and pepper
Instructions
- Toast the sesame seeds in a dry pan, remove from heat and separate into two bowls for the dressings.
- Shred the chicken breast meat from a rotisserie chicken.
- Mix up the two separate batches of the dressing to be used as a marinade and later as a salad dressing.
- Cook the pasta until al dente (do not over cook the pasta), remove the pasta from the water.
- In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled. Optional: If you'd like, you can move the chicken and pasta to a ziplock gallon sized bag to chill in the fridge for a more even marinade.
- Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
- Toast the sliced almonds in a dry pan, remove from pan.
- In a large bowl add the marinaded pasta and chicken and all the other salad ingredients.
- Toss with the salad dressing and serve.
Recipe source: nobiggie
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