Why do I have a picture of an empty bowl? Because that is what the dish looks like minutes after you serve it. And, I have never taken a picture of the salad...
I had just had my first baby when a neighbor brought over this pasta salad for us. I licked the bowl, seriously, literally. It is super yum and easy. It is the meal I usually prepare when making dinner to take to a family.
Grilled Chicken Pasta Salad
4-6 chicken breast halves, sprinkled with lemon pepper and grilled
1 package of pasta (penne or bowtie), cooked and rinsed with cool water
1 bunch green onions, chopped
1 bunch spinach, cleaned and torn (I often use a bag a baby spinach - easier)
1 red and/or 1 yellow pepper, chopped
1/2 c. almonds, sugared and toasted (see below)
1. Grill chicken and cut into strips, then slice into bite-sized pieces (it is suggested 4-6 chicken breasts but really depends on size)
2. Add all the ingredients together with dressing and toss just before serving. Serves about 8.
To make sugared almonds, you'll want to use slivered or chopped almonds. Put them in a non-stick fry pan with a couple tablespoonfuls of sugar and less than a tablespoonful of water. Cook over medium-high heat, stirring often, until nicely toasted. Keep an eye on them, it is easy to go from almost toasted to can't-eat'em burned! Let cool. Sprinkle on tossed salad.
Dressing:
Combine and process in blender:
1/4c. sesame seeds
1/3 c. red wine vinegar
1/3 c. soy sauce
1/2 c. canola oil
1/4 t. salt
1/4 - 1/2 t. ground pepper
1/4 cup fresh chopped parsley
3 T. sugar
~mavis
I had just had my first baby when a neighbor brought over this pasta salad for us. I licked the bowl, seriously, literally. It is super yum and easy. It is the meal I usually prepare when making dinner to take to a family.
Grilled Chicken Pasta Salad
4-6 chicken breast halves, sprinkled with lemon pepper and grilled
1 package of pasta (penne or bowtie), cooked and rinsed with cool water
1 bunch green onions, chopped
1 bunch spinach, cleaned and torn (I often use a bag a baby spinach - easier)
1 red and/or 1 yellow pepper, chopped
1/2 c. almonds, sugared and toasted (see below)
1. Grill chicken and cut into strips, then slice into bite-sized pieces (it is suggested 4-6 chicken breasts but really depends on size)
2. Add all the ingredients together with dressing and toss just before serving. Serves about 8.
To make sugared almonds, you'll want to use slivered or chopped almonds. Put them in a non-stick fry pan with a couple tablespoonfuls of sugar and less than a tablespoonful of water. Cook over medium-high heat, stirring often, until nicely toasted. Keep an eye on them, it is easy to go from almost toasted to can't-eat'em burned! Let cool. Sprinkle on tossed salad.
Dressing:
Combine and process in blender:
1/4c. sesame seeds
1/3 c. red wine vinegar
1/3 c. soy sauce
1/2 c. canola oil
1/4 t. salt
1/4 - 1/2 t. ground pepper
1/4 cup fresh chopped parsley
3 T. sugar
~mavis
image found here
