Sesame Ginger Chicken Pasta Salad

    30 minutes

    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.

    1177 people made this

    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 in English (958)


    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


    This is my favorite recipe that I have found at - I fell in love with it when I was making (and tasting) the sauce! The sauce is AMAZING and so delicious, really to die for, and it *makes* the dish. The sauce is the perfect combination of sweet and salty, aromatic and delightful. I make this in huge batches and I add cherry tomatoes, blanched snap peas, baby carrots, and celery. We eat it as the main course, and we have yummy leftovers for the day after. I have made this recipe over and over again.  -  12 Dec 2002  (Review from Allrecipes USA and Canada)


    I've received many compliments on this recipe, having served it a few times. I would only alter a few things: add julienned carrots, sliced water chestnuts and pea pods cut in half on an angle- really adds nice color, texture and flavor. Knock oil down to 1/3 cup otherwise it is REALLY oily. I use fettucine noddles. If you are making this ahead and chilling it (which I would recommend), add half of the dressing while noodles are still warm and will soak up flavor. MMM! Toss the other half of the dressing before serving. I like it warm OR cold, but feel it is better cold. Still great the next day. Will make again and again!!  -  20 Aug 2005  (Review from Allrecipes USA and Canada)