Dressing:
1/2 tsp Pepper
1/2 cup canola or sesame oil
1/3 cup soy sauce
1/3 cup white vinegar
2 Tbsp Sugar
*I like to use just a little bit extra of each ingredient just to coat the salad a little more.
3-4 Chicken Breasts-boiled or oven baked. Shred the chicken into bite sized pieces.
12 oz spiral cork screw pasta (the multi colored pasta looks great) cooked according to package directions.
1 cup cashews
1/2 cup sunflower seeds
1 pkg spinach
1/2 cup parmesan cheese
3-4 green onions, chopped
Mix all together!
Tastes lots better when it sits all together in the fridge for a few hrs.
*Don't add cashews until you are ready to serve. They will get a little soft.
*The best way I have found to do it is to mix the dressing in a large plastic zip lock. Add the shredded chicken and cooked pasta in the zip lock and let it marinate with the dressing. Put it in the fridge for a couple hrs.
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