4chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
1/4cupgreen onionssliced & diced into oblivion
1bagbaby spinachstems removed
1small bagpea pods
1small canmandarin orangesdrained
For the Salad Dressing (Double this for the marinade)
1/3cupred wine vinegar
1/3cupvegetable oil *or sesame oil is great here too
1/2teaspoonsalt and pepper
Toast the sesame seeds in a dry pan, remove from heat and separate into two bowls for the dressings.
Shred the chicken breast meat from a rotisserie chicken.
Mix up the two separate batches of the dressing to be used as a marinade and later as a salad dressing.
Cook the pasta until al dente (do not over cook the pasta), remove the pasta from the water.
In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled. Optional: If you'd like, you can move the chicken and pasta to a ziplock gallon sized bag to chill in the fridge for a more even marinade.
Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
Toast the sliced almonds in a dry pan, remove from pan.
In a large bowl add the marinaded pasta and chicken and all the other salad ingredients.