4 chicken breasts
12 oz bow tie pasta
1 bunch green onions, chopped
1 bunch spinach, torn
1 green, red and yellow pepper, diced
1/4 c. sesame seeds.
Boil chicken and shred. Cook pasta according to directions to al dente. Drain and rinse well with cold water. Combine all ingredients except sesame seeds in a large bowl.
Dressing:
1/3 c. red wine vinegar
1/3 c. canola oil
1/4 tsp. salt
1/4 c. fresh parsley
1/3 c. reduced sodium soy sauce
2 T. sugar
Blend dressing ingredients in a food processor or blender.
Sugared Almonds:
1 c. slivered almonds
1/2 c. sugar
2 T. butter
In small saucepan, combine almonds, butter and sugar and cook over low heat until sugar dissolves and coats almonds (about 15 minutes). Cool on wax paper.
Toss salad with dressing mixture right before serving and sprinkle with almonds and sesame seeds.
{syd's notes} I had this salad many years ago and have been looking for the recipe ever since! I ran across it the other day in a recipe book I've had for years! It's such a good salad. Since I knew I'd have leftovers since I was only making it for our family, I tossed individual bowls with the dressing instead of the whole thing. That way, I could eat it for several other meals.
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