1 small package of fresh spinach
1 – 8 oz package of bowtie pasta – cooked, drained and cooled
2-4 TBLS sesame seeds
½ cup sliced almonds (I used the toasted and unsalted)
3 chicken breasts – seasoned heavily with lemon pepper seasoning, grilled and cut into bite sizes.
1 cup bean sprouts
Mix all ingredients and toss with the dressing just before serving.
½ cup oil
½ cup sugar
1 tsp salt
1 tsp sesame seeds
3 TBLS soy sauce
2 TBLS rice vinegar
½ tsp sesame seed oil
1 tsp grated fresh garlic (about 2 cloves)
Stir ingredients well to dissolve sugar, store in refrigerator. Let dressing warm to room temperature before tossing into salad.
To keep the leftovers from getting soggy, we usually keep the spinach and bean sprouts seperate from the rest of the salad and when serving, make a bed of spinach and bean sprouts and then spoon the chicken and dressing mixture on top. This is always a hit at get togethers. There are no leftovers usually.