Sesame pasta chicken salad

Sesame chicken pasta salad


1/4 cup sesame seeds lightly toasted for 1 minute

1  bag farfalle pasta or whatever small shell pasta you want 

Sauce
1/3 cup canola oil
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tablespoon sesame oil 
3 tablespoons white sugar
1 inch fresh grated ginger
1/4 teaspoon ground black pepper

2 cups shredded chicken thigh, poached 

Instructions 

Lightly brown sesame seeds in a nonstick fry pan for one minute over low heat until lightly browned.  

Follow instruction on farfalle bag to cook the pasta.  Drain and let cool.

While the pasta is cooking, poach the chicken thighs in water along with a bay leaf, baby carrots, minced celery stalks, a tablespoon sake, juice from half a lemon, and 1 chicken bullion cube.  Shred and let cool.

Mix the ingredients for the sauce and let sit for 30 minutes.

Mix the pasta, chicken, sauce, and your choice of fresh spinach vegetables.  I used red bell peppers strips, water chestnuts, sliced olives, grated carrots, and 1 cup cold peas.  

Sprinkle with the toasted sesame seeds.

Serve immediately or let refrigerate for 30 minutes.

Serves 6-10 depending on the amount of vegetables added.  This is a deliciously light meal great for potlucks.  Total time:  2-3 hours or more depending upon how long the salad is refrigerated.  

Notes:  2/9/2018

Used 1 tablespoon sesame oil.  Soy sauce was not light.  Still came out deliciously light.  Good for potlucks.

4/25/20218

Used 1 tablespoon sesame oil.  Added 2 tablespoons extra soy sauce for added salty flavor.  Used 1/2 red bell pepper, 1 minced carrot, 1/2 can sliced water chestnuts, 1/4 can sliced olives.  No green peas.  Made at least 10 servings with the 1 pound farfalle pasta.  

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