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Wednesday, February 4, 2009

Sunflower Chicken Salad

Dressing:
¼ C sunflower seeds
½ C oil
1/3 C soy sauce
1/3 C white vinegar
3 T sugar
¼ t pepper

Salad:
8 oz Garden Rotini pasta, cooked
3 C cold shredded chicken
½ C sliced green onion
1 package torn spinach

To make the dressing: Brown sunflower seeds in ¼ C oil over med-low heat. Remove from heat before completely browned, as they will continue to cook. Combine the remaining ingredients.

Combine all salad ingredients. Chill. Pour dressing over salad just before serving, or individually on each serving.

2 comments:

Nicki said...

Tried this one last night and LOVED IT! It is my new favorite pasta salad. I loved the idea of mixing in the spinach leaves, and the dressing was delicious. We'll be having this one regularly - and the best part is I can make it at 10 in the morning and it will be ready in a flash.

Thanks Alisha!

Diane said...

This was so super yummy!! :) A new fav for us too! :)

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