Asian Spinach Salad

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!

Adapted from This Week for Dinner

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

Dressing:
See the original dressing here. I'm sure it's wonderful, but I never have those oils in my pantry.

3 Tbsp. white vinegar

½ 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.