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Tuesday, October 20, 2009

Spinach Pasta Salad

This recipe is originally from my friend Cindy. It's perfect for potlucks because it holds up quite well even after the dressing is added. I made this for dinner one night when Bob and the boys were gone (a girls' night in). The kids laughed because I couldn't stop eating "just another bite."

I modified this recipe a bit by cooking the chicken in a teriyaki sauce (the same one I use for the won ton chicken salad recipe given to me by another friend), but I think it all works out in the wash because I use the dressing for this salad for that recipe.

Spinach Pasta Salad
2-3 chicken breasts
1/2 cup soy sauce
1/2 cup sugar
1 cup water
Mix soy sauce, sugar and water in a small sauce pan; bring to a boil. Add chicken breasts and cook over low heat for about an hour, until chicken is shreddable. Shred chicken and set aside. This can be done the day before if you want.

1 16-ounce package bow-tie or farfalle pasta, cooked according to package directions
1/4 cup green onions, finely chopped
8 to 10 cups of spinach
Combine these ingredients with the shredded chicken in a large bowl.

2-3 Tablespoons of sesame seeds
1/2 cup vegetable oil
1/3 cup white vinegar
1/3 cup soy sauce
3 Tablespoons of sugar
salt and pepper to taste

Pour dressing over the salad and tossed until all ingredients are coated.

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