1/3 C vegetable oil (recipe calls for ½ C, I think it’s too much)
1/3 C light soy sauce
1/3 C rice vinegar
1 tsp. sesame oil
3 Tbsp. white sugar
½ tsp. ground ginger
¼ tsp. ground black pepper
3 C shredded, cooked chicken breast meat
1/3 C chopped fresh cilantro
1/3 C chopped green onion
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 – 10 min., or until al dente. Drain and rinse under cold water until cool. Transfer to large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
This would probably be good with pea pods and/or carrots, or other vegetables. The sauce really soaks in, so you’d want to add it just before serving.
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