Chicken Pasta Salad (3 day salad)
3 large chicken breasts DRESSING: 1⁄4 c. seasame seeds toasted
1 12 oz. bag of wide egg noodles 1/3 c. red wine vinegar
1 red bell pepper, sliced 3 T. Sugar
1 yellow bell pepper, sliced 1⁄2 c. salad oil(I use canola)
1 bunch of green onions, chopped 1 T. dried parsley, or 1⁄4 c. fresh parsley, chopped.(green parts only)
1/3 c. soy sauce
1 12 oz. bag baby spinach
1⁄2 c. slivered almonds
1⁄4 c. sugar
The day before you serve the salad, cook pasta al dente according to package directions.
Make dressing. Mix half of the dressing with the cooking noodles and refrigerate
overnight, reserving the remainder of the dressing and refrigerating separately.
Sprinkle chicken breasts liberally with lemon pepper seasoning and bake at 350 degrees for 1-1 1⁄4
hour or until cooked all the way through. Cool, slice into bite-size pieces, and refrigerate overnight.
Candy the almonds by adding 1⁄4 cup of sugar to the almonds and cooking over medium heat until candied—be careful not to burn. Refrigerate.
When ready to serve the salad, mix noodles, spinach, peppers, onions, almonds, and remainder of dressing and serve immediately. Serves 8-10 people as a main course.