Special Sesame Chicken Salad Recipe
- 1 package (16 ounces) bow tie pasta
- 1 cup canola oil
- 2/3 cup white wine vinegar
- 2/3 cup teriyaki sauce
- 1/3 cup sugar
- 1/2 teaspoon pepper
- 3 cans (11 ounces each) mandarin oranges, drained
- 2 cans (8 ounces each) sliced water chestnuts, drained
- 2 cups cubed cooked chicken
- 1-1/3 cups honey-roasted peanuts
- 1 package (9 ounces) fresh spinach, torn
- 1 package (5 ounces) dried cranberries
- 6 green onions, chopped
- 1/2 cup minced fresh parsley
- 1/4 cup sesame seeds, toasted
- Cook pasta according to package directions; drain and place in a very large bowl.
- In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.
- Just before serving, add the remaining ingredients; gently toss to coat. Yield: 22 servings (1 cup each).
Reviews for Special Sesame Chicken Salad
Sort By :
Great recipe; easy to prepare and tastes fabulous. A wonderful combination of flavors and textures and a very satisfying meal.
I agree with earlier posters about adding the honey roasted peanuts to the individual salads at the end.
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.
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.
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.
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!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Asian Recipes >
- Asian Salad Recipes >
- Chicken Pasta Recipes >
- Chicken Pasta Salads >
- Chicken Recipes >
- Chicken Salad Recipes >
- Chicken Salads >
- Cold Pasta Salad Recipes >
- Cranberry Recipes >
- Cranberry Salad Recipes >
- Dried Cranberry Recipes >
- Father's Day Recipes >
- Green Salad Recipes >
- Nut Recipes >
- Pasta Recipes >
- Pasta Salad Recipes >
- Pasta Salads >
- Peanut Recipes >
- Potluck Recipes >