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Sesame Chicken Pasta Salad Recipe

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4.5 5 6
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"This tasty chicken salad tops my list of most-requested recipes," informs Fran Thompson of Tarboro, North Carolina. "I've made it for countless occasions—from church potlucks and family functions to bridal luncheons.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 6 ounces uncooked spiral pasta
  • 1/4 cup reduced-sodium soy sauce
  • 1/3 cup white wine vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 2 tablespoons sesame seeds, toasted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chopped cooked chicken breast
  • 2 cups torn fresh spinach
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley

Nutritional Facts

1 cup: 181 calories, 7g fat (1g saturated fat), 45mg cholesterol, 496mg sodium, 11g carbohydrate (0g sugars, 1g fiber), 19g protein Diabetic Exchanges:1 starch, 2 lean meat 1 fat

Directions

  1. Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the soy sauce, vinegar, oil, sugar, sesame seeds, salt and pepper; shake well. Drain pasta and rinse in cold water; place in a bowl. Add chicken and half of the dressing; toss to coat. Cover and refrigerate for at least 4 hours. Set remaining dressing aside.
  2. Just before serving, add the spinach, onions, parsley and remaining dressing; toss to coat. Yield: 8 servings.
Originally published as Sesame Chicken Pasta Salad in Light & Tasty August/September 2002, p9


Reviews for Sesame Chicken Pasta Salad

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
kimspacc
Reviewed Jul. 10, 2013

"Delicious! Like other reviewers, I used sesame oil, and I subbed cooked roast beef for the chicken. Toasted sunflower seeds or sliced almonds might work in place of the sesame seeds."

MY REVIEW
Helem
Reviewed Jun. 26, 2013

"This recipe is a WOW! I have added beets, broccoli, carrots and tomatoes. Whatever is fresh from the garden."

MY REVIEW
queenzookie
Reviewed Jun. 28, 2012

"I deviated a little from the recipe. I combined the chicken, pasta, spinach, green onions and parsley all at the same time and tossed with about 1/3 cup of the dressing, and then refrigerated until ready to serve. I used Mary's suggestion and subbed 1 Tbsp. sesame oil for the canola oil. Sesame seeds are pricey, so I omitted them. The recipe made far more dressing than I needed, so I didn't even need to add more before serving. It was tasty and I would make it again."

MY REVIEW
amlrunner
Reviewed Jul. 7, 2011

"I've been making this since the recipe appeared in the magazine years ago. It's always a hit. I've served it at baby and bridal showers. It's great when made with grilled chicken breast. For a festive look, use tri-colored pasta."

MY REVIEW
Mary23
Reviewed Jul. 28, 2009

"This is a delicious recipe. I altered it slightly, instead of 2 tablespoons of canola oil, I used 1 tablespoon of canola oil and 1 tablespoon of sesame oil. Sesame oil gives it a nutty/sesame flavor and can be found in the oriental section of most supermarkets."

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