Oriental Chicken Pasta Salad
Recipe type: Salad
  • 1 box bow tie pasta
  • 3 to 4 chicken breast or a rotisserie chicken
  • lemon pepper, to taste
  • 1 yellow pepper
  • 1 orange pepper
  • 1 red pepper
  • bag of spinach
  • 2 Tablespoons sesame seeds
  • 3 Tablespoons dried parsley
  • ⅓ cup red wine vinegar
  • ⅓ cup soy sauce
  • ½ cup canola oil
  • 3 Tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 Tablespoons butter
  • ¼ cup sugar
  • 1 cup sliced almonds
  1. Pre-heat oven to 375. Season the chicken with lemon pepper. Bake for 1 hour or until done. If using a rotisserie chicken, pull chicken off and put in a bowl, then sprinkle with lemon pepper. While the chicken is cooking, make the dressing.
  2. FOR THE DRESSING: Add all of the ingredients into a blender and pulse until combined. Put in the fridge.
  3. Cook the pasta according to al dente directions rinse and set aside. Slice the peppers. When the chicken is done, let cool then slice into small pieces. In a very large bowl (or 2 bowls if you don't have one big enough) toss the pasta, spinach, peppers, chicken & dressing. Top with the candied almonds & additional sesame seeds if desired.
  4. FOR THE ALMONDS: In a non-stick skillet melt the butter over medium-low heat. Then add the sugar and almonds cooking just until a light golden brown. Quickly remove from the heat and set on a paper towel until cooled. Be careful not to burn them.
  5. NOTES: If making this ahead of time. Store the ingredients in separate containers int he fridge and toss all together just before serving. I usually make this with a rotisserie chicken. It is just so easy to pull off the chicken, sprinkle with lemon pepper and you are done.
Recipe by Baked in AZ at https://bakedinaz.com/oriental-chicken-pasta-salad/