The power of greens and a touch of Asian flavor comes through in this salad that's great for picnics.
|2 whole chicken breasts|
|6 oz. rotini pasta, uncooked|
|½ c. olive oil|
|⅓ c. white wine vinegar|
|¼ tsp. pepper|
|8 c. baby spinach leaves, washed|
|½ c. chicken broth|
|¼ c. sesame seeds|
|⅓ c. soy sauce|
|2 Tbsp. sugar|
|½ c. thinly sliced green onions|
1. Poach chicken breasts. Cool slightly. Put in bowl and ocver with poaching liquid or chicken broth. Chill covered in refrigerator.
2. Cook pasta until just tender. Drain, rinse with cold water and drain again. Coat a small skillet with olive oil and toast sesame seeds until golden. Let cool.
3. Remove chicken breasts and chop into bite-size pieces. Combine remaining oil, soy sauce, vinegar, sugar and pepper. Pour over cooked pasta and add chicken.
4. Toss gently with half of spinach leaves. Cover and chill for at least 6 hours. To serve, add green onion and remaining spinach. Toss lightly.
Nutritional Information: Calories: 400; Fat: 22g; Cholesterol: 30mg; Sodium: 30mg; Total Carbohydrates: 31g; Dietary Fiber: 3g; Sugars: 5g; Protein: 19g.