Chicken Spinach Pasta Salad - Julie Vistaunet

½ c. olive oil

¾ c. sesame seeds

1 c. soy sauce

1 c. white wine vinegar

5-7 T sugar

24 oz. rotella pasta

10 green onions

4-6 boneless, skinless, chicken breasts

10-20 oz spinach

parsley

Boil chicken and noodles. Cut up chicken, green onion, and spinach. Roast sesame seeds in half of olive oil. Combine remainder of olive oil, sesame seeds, soy sauce, vinegar, and sugar. Put chicken, noodles, and green onion in bowl with half of sesame seed mixture. Let sit for 10 min. Stir in spinach. Pour remaining mixture into salad and sprinkle parsley on top.

Sesame Mandarin Quinoa Salad

1 Cup uncooked quinoa

1/3 Cup Extra Virgin Olive Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon sugar substitute, like splenda or something similar

2 Tablespoons sesame oil

Pinch of kosher salt and fresh cracked pepper

1/2 Cup sweet peppers, chopped

1/4 Cup chopped green onions, the green part

1/4 Cup fresh parsley, chopped

1/4 Cup crumbled feta cheese

1 Cup mandarin oranges

1. Prepare quinoa according to package directions. Transfer to a large bowl to cool. In a small bowl whisk the oil, balsamic vinegar, sugar substitute, sesame oil, salt and pepper until well combined. Pour over cooled quinoa and mix to combine. Add the sweet peppers, green onions, parsley, feta and mandarin oranges. Refrigerate until ready to serve.

4 servings