Save on Pinterest

Sesame Chicken Pasta Salad

"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


  • 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


  • 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.
  • Just before serving, add the spinach, onions, parsley and remaining dressing; toss to coat.
Nutrition Facts
1 cup: 181 calories, 7g fat (1g saturated fat), 45mg cholesterol, 496mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Recommended Video


Click stars to rate
Average Rating:
  • kimspacc
    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.

  • Helem
    Jun 26, 2013

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

  • queenzookie
    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.

  • amlrunner
    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.

  • Mary23
    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.