Chicken Pecan Salad with Sweet Potato Orzo

Ingredients:

• 1 lb. Sweet Potato Orzo, cooked al dente (about 7 minutes)
• 1 lb. boneless Chicken Breast
• 1/2 cup Pecans, chopped
• 1 lb. fresh Green Beans
• 1 Red Bell Pepper, chopped

Dressing -

• 3 tbsp. Sesame Oil
• 3 tbsp. Vegetable Oil
• 2 tbsp. Rice Wine Vinegar
• 1 tbsp. Orange Juice
• 1 tsp. dried Sage
• 1/2 tsp Salt
• 1/2 tsp. Pepper
• Pinch of Sugar

Directions:

1. Preheat oven to 350º.
2. Pour 6 cups Water into large saucepan and bring to simmer.
3. Add Chicken and begin to boil. Adjust heat, cover, and cook 8-10 minutes.
4. Meanwhile, spread Pecans in pie plate. Place in oven uncovered and toast until lightly browned, 8-10 minutes. Set aside.
5. When Chicken is cooked, transfer to cutting board and let cool. Then dice.
6. Boil or steam Green Beans until just tender.
7. Whisk Dressing ingredients together and set aside.
8. Place cooked Orzo, diced Chicken, Pecans, Red Pepper, and Green Beans in large bowl. Drizzle with dressing, toss, and serve.

Pasta Salad with Cabernet Sauvignon Gnochetti, Green Beans, and Bacon

Ingredients:

• 1 package Cabernet Sauvignon Gnocchetti, cooked al dente (6-8 minutes)
• 1-1/2 cup Pecans, toasted and chopped
• 1/2 lb. Bacon, crisped and crumbled
• 1 lb. Green Beans, cut in half and boiled for 5 minutes
• 1-1/2 cups Mayonnaise
• 1/2 cup Sugar
• 1/2 cup Red Wine Vinegar
• 1 tsp. Salt
• 1/2 cup Onions, diced
• Salt and Pepper to taste

Directions:

1. Whisk together Mayo, Sugar, Red Wine Vinegar, and Salt in large bowl.
2. Add Pecans, Bacon, Green Beans, and Onions and mix until evenly combined.
3. Add Cabernet Sauvignon Gnochetti and toss all ingredients together.
4. Chill and serve.