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Sesame Chicken Pasta Salad Recipe

"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 YIELD: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

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.

Nutritional Facts

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

Reviews for Sesame Chicken Pasta Salad

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MY REVIEW
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
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
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
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
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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