Recipe – Sesame Chicken Pasta Salad

I love cilantro and the tang of vinegar, so this recipe is right up my alley. Found this recipe at allrecipes.com, I made a few slight modifications. Using a rotisserie chicken is sometimes cheaper than buying chicken breasts, plus it saves me the time of baking the chicken first. Can be served cold, but I liked eating it warm.

The first night I made this recipe, everyone said they liked it, but the second time Miles decided he wouldn’t eat it. Always gotta be someone.

Sesame Pasta Chicken Salad
Serves 8

1/4 cup sesame seeds
1 (13 oz.) package whole wheat or whole wheat blend farfalle pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
3 tbsp white sugar
1/2 tsp ground ginger
1/4 tsp ground black pepper
3 cups shredded rotisserie chicken
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

Heat a small skillet over medium-high heat. Add sesame seeds and cook, stirring frequently and watching closely, until they are lightly toasted. Pour into small bowl and set aside.

Meanwhile, prepare pasta according to package directions.

In a large bowl, mix vegetable oil, soy sauce, vinegar, sugar, sesame seeds, ginger and pepper. Whisk together well.

Add cooked pasta to vinegar mixture, and toss to coat evenly. Add in chicken, cilantro and green onions, and mix together.


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