Photo and recipe from This Week for Dinner
When we were visiting family in Idaho this Summer, my Mom and I made this salad one night for a group of 25+ people (including lots of kids). We ended up with two HUGE bowls and by the end of the meal, there were no leftovers. I have had 3 sisters ask me for this recipe already. I thought I'd better post it for all to see.
This week I think I'll try marinading the chicken in Choo's Chicken Marinade and maybe adding orange slices to the salad. We'll see how that goes ... can't wait!
1 small bag of spinach
8 oz. bowtie pasta (cook, strain, cool)
2-4 Tbsp. Sesame seeds
1/2 C. Sunflower seeds
1 can sliced water chestnuts (optional)
3 chicken breasts, cooked and cubed – season heavily with lemon pepper
1 C. bean sprouts
Red or green bell pepper, diced
Red or green onion, diced
See the original dressing here. I'm sure it's wonderful, but I never have those oils in my pantry.
3 Tbsp. white vinegar½ tsp. pepper
1/3 c. sunflower oil
¼ c. sugar
1/4 c. soy sauce (or more, to taste)
Mix dressing together, then drizzle over salad.