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Sesame Pasta Chicken Salad

Sesame Pasta Chicken Salad

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ohines

A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
  3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
  4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
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Reviews

ENTHUSIAST
433
1/20/2006

This is my favorite recipe that I have found at allrecipes.com - I fell in love with it when I was making (and tasting) the sauce! The sauce is AMAZING and so delicious, really to die for, and it *makes* the dish. The sauce is the perfect combination of sweet and salty, aromatic and delightful. I make this in huge batches and I add cherry tomatoes, blanched snap peas, baby carrots, and celery. We eat it as the main course, and we have yummy leftovers for the day after. I have made this recipe over and over again.

ARYAN1127
406
3/23/2006

I've received many compliments on this recipe, having served it a few times. I would only alter a few things: add julienned carrots, sliced water chestnuts and pea pods cut in half on an angle- really adds nice color, texture and flavor. Knock oil down to 1/3 cup otherwise it is REALLY oily. I use fettucine noddles. If you are making this ahead and chilling it (which I would recommend), add half of the dressing while noodles are still warm and will soak up flavor. MMM! Toss the other half of the dressing before serving. I like it warm OR cold, but feel it is better cold. Still great the next day. Will make again and again!!

KRANEY
229
7/24/2003

To DIE for! I reduced the oil to 1/3 cup to make it lower in fat, added a cup of frozen cooked peas and 2 chopped Roma tomatoes for some veggies. Since I love cilantro so much, I increased it to 1/2 cup. The dressing was just amazing! Thanks so much for the recipe!