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With its delicious mix of crunchy peanuts, tangy dried cranberries and mandarin oranges, this colorful pasta salad is a definite crowd-pleaser. Water chestnuts and a teriyaki dressing give this main dish its Asian flare.—Carolee Ewell, Santaquin, Utah
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Nutritional Facts 1 serving (1 cup) equals 302 calories, 16 g fat (2 g saturated fat), 11 mg cholesterol, 358 mg sodium, 32 g carbohydrate, 3 g fiber, 10 g protein.
Originally published as Special Sesame Chicken Salad in Taste of Home August/September 2007, p27
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Reviewed on Oct. 28, 2011 by emaurer125
Made this today for a tennis luncheon and it was a bit hit, everyone wanted the recipe. I used extra spinach (I like more greens) and added Chinese noodles for crunch. It really does make a lot, so you might want to halve the recipe if you aren't serving a lot of people. I followed the dressing directions exactly and loved the taste. Put the peanuts and the Chinese noodles in at the end to keep the noodles crunchy and the glaze on the peanuts.
Reviewed on Jun. 30, 2011 by kfree1993
This salad was oh so yummy!!! I took it to work and everybody had to sample it and many asked for the recipe. Definitely a keeper.
Reviewed on May. 19, 2011 by 10sChick
Brought this to a potluck and it was GONE! I myself thought it was great too!! After reading reviews I decided to do the 1/2 canola and 1/2 sesame oil mix and the rice vinegar instead of just white wine. Awesome flavor! I couldn't decide if I should do all teriyaki or all soy in the dressing as suggested by someone else, so I did 1/2 of each and the dressing was the perfect thickness and had a wonderful flavor. One last note -- 1 lb. of pasta was WAY too much. I only used half of that and still added more greens to get the salad to look like that one in the photo.
Reviewed on Aug. 16, 2010 by irilax
This recipe is ALWAYS a hit every time--whether at a potluck brunch, sweet table at work or picnic. It's extremely flavorful and the textures all work so well together. It's become one of my favorite salads to make (and eat of course)...Thanks so much for sharing this recipe!
Reviewed on Jul. 11, 2010 by wullawhy
I would recommend adding the peanuts atop each serving rather than stirring in because they lost the sugary glaze that makes them so good. I halve the recipe for my family since it makes such a huge amount, but my kids all asked for seconds. I doubled the amount of greens with good results. Good good good.
Reviewed on Jun. 01, 2010 by kakjw
Made this several times for big gatherings and am always asked for the recipe - I make it w/out the chicken & use sunflower seeds instead and it's still delicious!
Reviewed on Mar. 20, 2010 by glitterchatter
Absolutely LOVE this pretty salad, which makes enough for a crowd. It does have an odd combination of ingredients with a variety of flavors in a single bite. I would agree with one of the raters. . . one time I made this salad and it didn't get the attention of the usual/ordinary potluck salads, but at another event, it was a huge hit.
Reviewed on Jun. 30, 2009 by Chef-Sudey
With substitutions, this recipe is AWESOME!! Instead of doing a whole cup of canola, I did 1/2 cup and then added 1/2 cup of sesmame oil (Dynasty is the best.) Also instead of teriayki, I used soy. Instead of white wine vinegar, I used rice wine vinegar. I also thought that slivered almonds went better with this than peanuts. I didnt use the spinach- just pasta. It was a hit! Lots of people asked me for the recipe!! SOOOOO good:)
Reviewed on Jun. 23, 2009 by arabasque
I prepared this dish and took it to a family gathering. There was about 45 to 50 adults there. My sister took a cooked cabbage and bacon dish. Her dish was almost all eaten, the dish I brought was only one-fourth eaten (approximately). It didn't go over well at all. I won't make this one again.
Reviewed on Jun. 05, 2009 by shar_hands
Instead of the honey roasted peanuts try the chinese noodles, silvered almonds or even walnuts.
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