Grilled Chicken Pasta Salad
This little one splashed and splashed…
played in the sand…
and was all smiles, having the time of his life… until it was time to get out!
It was hot and sunny and the shimmering water was heavenly!
Relaxed and having such fun together, the days just flew by!
When it’s hot and I’m sad, I need of a little summer comfort food. A fresh, salad always hits the spot!
shared by one of my sweet neighbors, is a real treat. You’ll need…
6 to 8 grilled chicken breast…let it rest a couple minutes and then slice…
Bow tie pasta…All you have to do is bring a large pot of water to a boil. Add the pasta, cover and remove from the heat and let it sit for 10 minutes. It cooks perfectly every time! Drain, rinse and cool.
baby spinach…and these yummy veggies and mandarin oranges…
and to kick it up a lot…
and to dress it…
along with sugar, (or stevia, it works well), salt and pepper.
Throw it all together, toss it, top with sliced chicken and sprinkle with a few peanuts.
- 16 ounces bow tie pasta, cooked and drained
- 6 to 8 grilled chicken breast, sliced
- 15 ounce mandarin oranges, drained
- 6 ounce water chestnuts, sliced
- 1/4 cup parsley, chopped
- 1 bunch green onions, chopped
- 1 cucumber, peeled and diced
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 10 ounce spinach, stems trimmed
- 3/4 cup honey roasted peanuts
- 6 ounces dry cranberries
- 1/4 cup sunflower seeds
- 1 cup oil
- 1/2 tsp. salt
- 6 Tbsp. sugar or stevia equivalent
- 2/3 cup white wine vinegar
- 2/3 cup teriyaki sauce
- 1/2 tsp. pepper
Combine dressing and let chill. Throw everything (but the dressing and grilled chicken) in a large bowl. Let it chill too. Just before serving, toss with dressing, and top with warm grilled chicken. Serve and enjoy!