Sesame Chicken & Pasta Salad
Sesame Pasta & Chicken Salad

This is a light and very easy to make salad.  It's best served cold and even better if left in the refrigerator overnight.  It's great on a hot summer day and a great way to do something with leftover chicken. 

¼ cup
 		sesame seeds
1 lb rotini (or other spiral) pasta
2 tbl
 		canola oil (or other mild oil)
⅓ cup soy sauce
⅓ cup
 rice vinegar
1½ tsp sesame oil
3 tbl sugar
1 tsp grated ginger
¼ tsp black pepper
3 cups
 		shredded chicken
⅓ cup
chopped cilantro
⅓ cup chopped green onion (only the green parts)

In a mixing bowl, combine the canola oil, soy sauce, vinegar, sesame oil, sugar, ginger, and pepper. Stir until the sugar dissolves.  Now bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until al dente.  Drain the pasta and rinse it under cold water until cool. Put the drained pasta into a large bowl, pour in the soy/sesame mixture over it, and stir well to coat.  While the pasta cooks, heat a skillet over medium-high heat. Add the sesame seeds and cook, stirring frequently, until lightly toasted (5 to 10 minutes). Add to the sesame seeds to the pasta.  Now add chicken, cilantro, and green onions.  Stir well and serve.

Home