4 to 5cupschopped roasted chicken(see recipe notes below)
¾cupextra virgin olive oil
¾cupfreshly squeezed lemon juice
4teaspoonsgranulated white sugar
1teaspoonchopped fresh rosemary,(or more, to taste)
16ouncesmixed salad greens
½cupchopped fresh Italian parsley
½cupchopped green onion
½cupchopped sun dried tomatoes
½cupfreshly grated Parmesan cheese
½cupcrumbled cooked bacon
1cuptoasted pine nuts
In a large bowl, combine the cooked pasta and chicken.
PREPARE THE DRESSING:
In a medium bowl, whisk the dressing ingredients together. Pour the dressing over cooked noodles and chicken. Cover and marinate overnight in refrigerator.
ASSEMBLE THE SALAD:
Add remaining salad ingredients and toss.¼
*Sun-dried tomatoes are sold pre-packaged and already cut into strips (rather than packed in oil). To soften them up, put them in a small bowl of water and microwave for 2 minutes! Or use oil-packed sun dried tomatoes.
To make your own chicken: Sauté 4 chicken breasts with cup chopped onion, 1 teaspoon chopped fresh rosemary and 1 clove minced garlic in a 12-inch skillet over medium heat until the chicken is cooked through. Remove the chicken from the pan and cut into bite-sized pieces. Discard the onion.
To toast pine nuts: Put them in a small fry pan over medium heat. Watch them closely, and use a wooden spoon to move them around until they are lightly toasted. Be careful- they’ll burn if you don’t tend to them! Lay them on a paper towel to cool.