I have been making Sesame Chicken Pasta Salad for years and years now. It is so easy to make and always a hit at parties. The recipe came from my cousin Vicky’s recipe collection and I have only made one change to it. I sauté the chicken in olive oil and then cook it in peanut sauce for a few minutes – then I reserve a little bit of the chicken from the pasta salad to make Thai Chicken Pizza later in the week.
Sesame Chicken Pasta Salad
Source: Vicky’s Kitchen: Why I Like It: I’ve shared this recipe numerous times! Everyone asks for it. It’s a great dish to bring to a BBQ or other family function because it’s different from the typical pasta salad. Sometimes I make it without the chicken as a side dish. Add sugar snap peas for crunch and color!
1/4 cup sesame seeds
1 (16 ounces) box of pasta
1/2 cup vegetable oil (I use a combo of peanut oil/olive oil.)
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 teaspoon sesame oil
3 teaspoons white sugar
1/2 teaspoon dry ginger (substitute with fresh if possible!)
1/4 teaspoon black pepper
3 cups chicken, cooked and diced
1/3 cup green onions, chopped
Heat skillet, add sesame seeds and toast. Set aside. Cook pasta 8 – 10 minutes or as directed on box. Transfer pasta to a large bowl. In a glass jar with a tight-fitting lid, combine vegetable oil, soy sauce, rice wine vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. Pour dressing over pasta and toss to coat. Add chicken, cilantro and green onions. Toss and serve at room temperature.
**CHICKEN – you can cook it any way you would like but here’s how I prep mine: Sauté bite sized pieces of chicken and chopped onion in oil over medium-high heat until done. Toss chicken with 1-2 Tablespoons peanut sauce and cook for two more minutes. Remove from heat.