Oriental Chicken Pasta Salad

• Meat

  • 3 Chicken breast or a rotisserie chicken

• Produce

  • 3 tbsp Parsley, dried
  • 1 bag Spinach

• Condiments

  • 1/3 cup Soy sauce

• Pasta & Grains

  • 1 box Bow tie pasta

• Baking & Spices

  • 1 Lemon pepper
  • 1 Pepper, yellow
  • 1 Pepper, orange
  • 1/2 tsp Pepper
  • 1 Red pepper
  • 1/2 tsp Salt
  • 2 tbsp Sesame seeds
  • 7 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Canola oil
  • 1/3 cup Red wine vinegar

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 3 tbsp Butter

Found on bakedinaz.com

Ingredients

• 1 box bow tie pasta
• 3 to 4 chicken breast or a rotisserie chicken
• lemon pepper, to taste
• 1 yellow pepper
• 1 orange pepper
• 1 red pepper
• bag of spinach
• FOR THE DRESSING:
• 2 Tablespoons sesame seeds
• 3 Tablespoons dried parsley
• ⅓ cup red wine vinegar
• ⅓ cup soy sauce
• ½ cup canola oil
• 3 Tablespoons sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• FOR THE ALMONDS:
• 3 Tablespoons butter
• ¼ cup sugar
• 1 cup sliced almonds

Directions

• Pre-heat oven to 375. Season the chicken with lemon pepper. Bake for 1 hour or until done. If using a rotisserie chicken, pull chicken off and put in a bowl, then sprinkle with lemon pepper. While the chicken is cooking, make the dressing.
• FOR THE DRESSING: Add all of the ingredients into a blender and pulse until combined. Put in the fridge.
• Cook the pasta according to al dente directions rinse and set aside. Slice the peppers. When the chicken is done, let cool then slice into small pieces. In a very large bowl (or 2 bowls if you dont have one big enough) toss the pasta, spinach, peppers, chicken & dressing. Top with the candied almonds & additional sesame seeds if desired.
• FOR THE ALMONDS: In a non-stick skillet melt the butter over medium-low heat. Then add the sugar and almonds cooking just until a light golden brown. Quickly remove from the heat and set on a paper towel until cooled. Be careful not to burn them.
• NOTES: If making this ahead of time. Store the ingredients in separate containers int he fridge and toss all together just before serving. I usually make this with a rotisserie chicken. It is just so easy to pull off the chicken, sprinkle with lemon pepper and you are done.