Sesame Ginger Chicken Pasta Salad

    Sesame Ginger Chicken Pasta Salad


    1170 people made this

    A great recipe for a pasta salad using leftover chicken and an Asian style dressing. Tastes great right away, and even better if you can allow it to marinate for a while.

    Serves: 10 

    • 1/4 cup sesame seeds
    • 500g bow tie pasta
    • 1/2 cup (125ml) 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 coriander
    • 1/3 cup chopped spring onion

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat a frypan 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, coriander and spring onions.

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    Reviews (1)


    This was a great summer salad, and was perfect with leftover chicken. I did tweak it to make it a bit more colourful and add some vegetables - adding sliced red peppers, snowpeas, and sliced raw green beans made this a really colourful salad, and worked really well with the asian-style sauce. Also, be warned, this recipe makes a *lot* of sauce - we needed only about 2/3 even with the extra vegetables. - 20 Nov 2014

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