I made this the day after Thanksgiving with leftover chicken from Thanksgiving dinner (my family eats chicken instead of turkey), and it turned out well. I had been looking for a chicken salad recipe for my leftover meat which didn't really use mayonnaise and came up with this in a Google search. I recently made this salad earlier in the week for my mom to take to lunch... and she loved it! To be a bit healthier, I used whole wheat pasta instead of regular pasta. For the chicken, I just seasoned some chicken breast and roasted it in the oven for about 30 minutes at 350 degrees.
Original link: http://blogchef.net/sesame-salad-recipe/
Ingredients:
1 (16 ounce) package bow tie pasta
¼ cup sesame seeds
½ cup vegetable oil
1/3 cup rice vinegar
1/3 cup soy sauce
1 teaspoon sesame oil
3 tablespoons sugar
½ teaspoon ground ginger
¼ teaspoon black pepper
3 cups cooked chicken (shredded or cut into small chunks)
1/3 cup cilantro (chopped)
1/3 cup green onions (sliced)
Step 1: Heat a skillet over medium high heat. Add sesame seeds and cook while stirring until they are lightly browned. Remove from heat and set aside. Bring a large pot of water to a boil and cook according to package direction until Al Dente. Drain pasta and cool. Transfer to a large serving bowl.
Step 2: In a jar with a tight fitting lid combine vegetable oil, rice vinegar, soy sauce, sesame oil, sugar, ginger, black pepper and sesame seeds. Shake well.
Step 3: Pour the dressing over the noodles. Add chicken and mix well. Add green onions and cilantro and serve.
(Makes 4 Servings)
i approve!
ReplyDelete