Bow Tie Romaine Salad

This one may not sound appealing as you read the ingredients. It's a little different. One time when Matt, Ali, Mike, and Kamala were all here, I told them what I was making and I think they were all a bit leery of it. So they were all pleasantly surprised at how yummy it actually was. We had no leftovers and they all wanted the recipe. Give it a try. It's a great summer salad.
Disclaimer: Although the adults loved it, most of the kids didn't. I usually make this one when entertaining adults, and have a regular kid friendly salad for the kiddies.

Salad:
8 c. spinach or romaine lettuce (I like Romaine)
8 oz. bow tie pasta cooked, rinsed, and cooled to room temperature
1 bunch green onion, chopped
¼ c. cilantro, chopped
¼ c. salted sunflower seeds (optional)
½ c. red and yellow bell chopped (you can use red only or even tomatoes)
2-3 chicken breasts boiled and shredded

Dressing:
*½ c. oil
2/3 c. soy sauce
2/3 c. rice vinegar
6 Tbsp. sugar
½ tsp. pepper
¼ c. sesame seeds (optional)

*I don’t add oil to the marinade; I add it to the salad and mix just before the chicken.
Marinate cooked, shredded chicken in dressing at least 2 hours. When ready to serve, mix all other ingredients together and add chicken with dressing.
Sometimes if I'm not going to need that much for one meal I'll keep the dressing separate from the salad in the refrigerator and mix it the next day for leftovers.
Serve with a focaccia bread or breadsticks. Enjoy!