- 1 package (16 ounces) bow tie pasta
- 1 cup vegetable 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 (6 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 forSpecial Sesame Chicken Salad
"I halved the recipe and used it as a main dish summer dinner. Very nice!"
"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!"
"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."
"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!"
"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."
"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:)"