Friday, July 9, 2010

Bowtie Chicken Salad

(photo courtesy of Real Mom Kitchen)

There is something about summer and delicious salads that go so well together! I've got a few new salads to try on my dinner menu for the next couple of weeks, so stay tuned! I made this salad earlier this week and it was delicious! The trick to successful salads in our house is making them hearty enough to fill Joe up - served with fresh french bread, this salad did the trick!

The great thing about this salad is that you make a majority of it ahead of time - you can even make it the night before... more time for the ingredients to soak up the tasty dressing!


16oz. Bowtie pasta, boiled until tender

6 large chicken breasts, boiled till cooked, cut into bite size pieces.

3 can mandarin oranges, drained

2 cups water chestnuts, drained

1/2 cup parsley, finely chopped

1 bunch green onions, chopped

3/4 cup honey roasted peanuts

6oz. cranberries

10oz. fresh spinach (add spinach before serving)

1/4 cup sunflower seeds


1 cup olive oil
1/2 tsp salt
6 tablespoons sugar
2/3 cup white whine vinegar

2/3 cup teriyaki sauce

1/2 teaspoon pepper

Whisk all the dressing ingredients together and set aside

Combine all the ingredients except the spinach. Place overnight in the refrigerator in a tupperware or ziplock bag.
Before serving: Mix together refrigerated ingredients and spinach…serve.

Serves 10 people

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