Bowtie Asian Chicken Salad

I took this one to Mike's work potluck today, but not before saving a bowl for myself for lunch :)

Salad:

3-4 chicken breasts cooked, cubed and cooled*

3-4 T. sunflower seeds

1/2 lb. bowtie noodles cooked and drained

1 1/2 heads of romaine lettuce

Dressing:

1/2 C. oil

1/2 C. sugar

1 t. sesame seeds

2 T. soy sauce

2 T. rice vinegar

1/2 t. sesame oil

1/2 t. garlic powder

Stir, refrigerate and serve.

*Note: My favorite way to prepare chicken for salads or as a pizza topping is this:

First I marinate my chicken in buttermilk all day (if no buttermilk 1 cup milk, 1 tbsp white vinegar or lemon juice) this makes for some extra moist chicken.

The best way I've found to pre-cook the chicken is to place each breast in the center of a square piece of aluminum foil and sprinkle on both sides with salt (and pepper, if desired). Fold up the sides of the foil to form a sealed packet. (Like a tin foil dinner).  Place the packets on a baking sheet and bake at 350 degrees for 1 hour. The chicken will come out moist and delicious. Simply cool and cube the chicken and it is ready to add to your recipes.