Chicken Breast. Fresh Spinach, A homemade oriental vinaigrette & bowtie pasta this delicious and refreshing salad is a perfect summer pot luck dish!
This is a recipe that Never gets old! It is two of my favorite things…EASY & Delish! Years ago my mom attended a funeral where someone had brought this salad. When she asked the person for the recipe, they didn’t want to share it because it was a “family secret recipe” so, my mom decided she was going to try and recreate it from her taste bud memory.
Is “taste bud memory” even a thing?! I guess in Kirst speak it is!
::wink::
Anyway, I wasn’t at the funeral, and I didn’t taste it there, but you guys….
THIS IS TO DIE FOR YUMMINESS!
this is what you’ll need!
- Chicken Breast
- Spinach
- Bow Tie Pasta
- Slivered Cashews
- Sunflower Seeds
- Sesame Seeds
- Green Onion
- Canola Oil
- Sugar
- Rice Vinegar
- Pepper
How its made
Boil your pasta until tender. (Follow package instructions) Boil your chicken breasts for about 15 minutes, until they are no longer pink. Shred or chunk your chicken breast. Chop up your green onion, toast the nuts in a pan until you they are fragrant. Mix half your vinaigrette to the chicken and nuts, Then add the pasta and spinach and onion to the nuts and chicken and the remaining vinaigrette. Refrigerate for 3 hours, or serve warm!
EASY, Right?
Oriental Chicken & Spinach Bowtie Pasta
Ingredients
- 1/2 box barilla bowtie pasta
- 1/4 C. sesame seeds
- 2 T. salted sunflower seeds
- 1 handful slivered cashews
- 3 chicken breasts shredded in hunks
- 1 bunch green onion
- 1 package fresh spinach
Viniagrette
- 1/3 C. canola oil
- 1/3 C. Soy sauce
- 1/3 C. Rice Vinegar
- 6 T. Sugar
- 1/4 tsp. pepper
Instructions
- Boil the chicken breasts for approximately 15 minutes, until no longer pink, Then shred/chunk it.
- Toast cashews, sunflower seeds, sesame seeds in a pan.
- Mix Viniagrette
- In a separate bowl add shredded/chunks chicken, nuts & seeds, and half the viniagrette, and mix,
- To the ingredients above, add the cooked pasta, fresh spinach, green onion, and the remaining vinaigrette and mix.
- Refrigerate for 3 hours. Or you can eat while warm!
- ENJOY!
You can eat this recipe warm or cold, we have eaten it both ways. Of course, the longer it sits the flavors meld together a little more. It’s perfect for a pot luck, the main dish, or a side dish!
I hope you enjoy this as much as we do!
