8-oz whole-grain pasta (of your choice), cooked, drained, rinsed
2 cups chicken breast, cooked and cut into bite-size pieces
1 cup water chestnuts, sliced
1/2 fresh parsley, chopped
1/2 cup green onions, chopped
8 cups fresh spinach, torn
Dressing:
1/4 cup sesame seeds
1/4 cup coconut oil
1/8 cup reduced sodium soy sauce
1/3 cup white vinegar
2 tbsp salad olive oil
3 tbsp Splenda Granular
Salt and Pepper to taste
Make dressing: Warm sesame seeds in the 1/4 cup oil; cool and add remaining ingredients.
Marinate the salad (pasta, chicken, water chestnuts) overnight. Next day add the spinach, parsley and onion and toss before serving. You may want to make a little extra dressing so you can add the next day if the pasta is too dry.
1 cup water chestnuts, sliced
1/2 fresh parsley, chopped
1/2 cup green onions, chopped
8 cups fresh spinach, torn
Dressing:
1/4 cup sesame seeds
1/4 cup coconut oil
1/8 cup reduced sodium soy sauce
1/3 cup white vinegar
2 tbsp salad olive oil
3 tbsp Splenda Granular
Salt and Pepper to taste
Make dressing: Warm sesame seeds in the 1/4 cup oil; cool and add remaining ingredients.
Marinate the salad (pasta, chicken, water chestnuts) overnight. Next day add the spinach, parsley and onion and toss before serving. You may want to make a little extra dressing so you can add the next day if the pasta is too dry.
*May substitute your favorite low/no carb pasta.
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