Sunday, June 20, 2010

Sesame Pasta Chicken Salad

We were invited to a pool party, and asked to bring a dish to share. I really wasn't sure what I should make, given the expected very warm temperatures, and chose to go with something nice, light, and summery. To allrecipes I went, where I found a whole section devoted to potluck recipes.

I found this one there, and it was extra highly rated, so I figured I'd give it a go.

I made it basically as written, although added in some diced tomatoes. This was a really tasty dish. The chicken could easily be omitted, but it was really good with it. I had sent my husband to the store for some chicken, suggesting Perdue's Shortcuts. He told me he picked up the Italian style, not knowing what I needed, but it was still good. I ended up making a really large bowlful and came home with almost nothing left. Score!


  • 1/4 cup sesame seeds
  • 1 (16 ounce) package bow tie pasta
  • 1/2 cup vegetable oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 3 cups shredded, cooked chicken breast meat
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped green onion


  1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
  3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
  4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

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