The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 

TEENY MCMUNN: MY RECIPE BOX

Chicken Pasta Salad

 


I think I found this on Facebook. I love that you can save recipes and ideas and go back to them when you get a chance. Not that I have, but they are there in case and Facebook reminds me how many I saved that week.

Quote: “This is perfect for any potluck. This salad packs a lot of flavor and is very hearty. You will get rave reviews with this one”

I didn’t make this yet but will next week. I went to the store and didn’t find the white wine vinegar. I googled it and “they” said no, it is not the same as white vinegar. I’ll see if I can find it and share if someone else wants to try this. It’s the first time I’ve heard of it but I don’t often dabble in the odd stuff.

INGREDIENTS:

1 Pkg radiatore pasta 3 ½ Tbsp sugar

¼ c. sesame seeds 2 c. cubed cooked chicken

¼ c. salad oil ½ c. chopped fresh parsley

¾ c. soy sauce ½ c. coarsely chopped green onion

½ c. white wine vinegar 4 c. torn fresh spinach leaves

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain

Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container and set aside.

In a large bowl, mix together pasta, cooked chicken, and one cup dressing (reserve remaining dressing). Cover salad and refrigerate for at least six hours.

Before serving, stir in parsley, green onions and spinach. Toss with remaining dressing if desired.

MY NOTES:

We had large frozen chicken breasts in the freezer, so I cooked about six, since it was cool outside. Now I will have precooked ready to use chicken for recipes like this one, or we can have chicken stir fry, or chicken sandwiches. Lot of options and quick and easy to use. As with most salads, one can add ingredients to taste, like cherry tomatoes, peas, water chestnuts, etc.

When I put this together for a summer dinner, I will add the spinach, green onion, and parsley to what we will have that night, so the spinach will be fresh and repeat when we have it again.

**With the Fourth of July coming up, do you have a favorite recipe? Do you want me to repost my baked beans? My co-worker says she has an ole favorite baked bean recipe if she will remember to give it to me, and I remember to ask.

Enjoy!

 

Reader Comments
(0)

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017

Rendered 05/24/2018 19:24