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.