Reviewed: Jun. 17, 2013

My husband is not a salad guy--and he had two helpings the first night, then two more for lunch the next day!At others' suggestions, I cut back on the oil a bit,added water chestnuts and sugar snap peas for crunch,plus subbed whole grain thin spaghetti for the pasta. This is a really excellent recipe that I plan to use again and again! Thank you for sharing!

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Reviewer:

BevP

Reviewed: Jun. 12, 2013

Yummy!

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Reviewer:

augboilerdawes

Reviewed: Jun. 5, 2013

I used this as a main dish and served hot. I cut down the sugar a bit. Half the recipe was plenty for a meal for two with a bit left over for a lunch cold the next day. Love the flavours!

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Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: May 19, 2013

I added some shredded carrot and I think some snap peas might be a nice addition. Cooked the chicken with Trader Joe's black pepper sauce brushed on. Added some sriracha to the dressing.

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Reviewer:

VALENE

Reviewed: May 9, 2013

My hubby makes this recipe for potlucks and pic-nics and its so Delicious, only he makes it with a minor twist... shrimp instead of chicken. either salad shrimp or small shrimp. :) great either way!

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Reviewer:

Merry

Cooking Level: Intermediate

Reviewed: May 5, 2013

I found this dish to be a little bland. The sesame sauce didn't seem to have a very strong flavor, so your basically eating chicken and a paste. Don't hate it, but don't love it either.

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Reviewer:

Nubyrthe

Cooking Level: Beginning

Living In: Milton, Massachusetts, USA

Reviewed: Apr. 30, 2013

Far too much oil and make sure you use toasted sesame oil. Regular doesn't have any flavor. Even better when you add some crunchy fresh and asian veggies like broccoli florets, sliced water chestnuts, sliced snow peas, julienned carrots, fresh spring peas...use your imagination. Delicious!

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Reviewer:

Chelsea

Reviewed: Apr. 19, 2013

This is a good base recipe to add in all kinds of stuff and make changes. I felt it was a little oily but overall good. I would wait a bit for the sugar to dissolve in the sauce mix next time.

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Reviewer:

CookinB

Cooking Level: Beginning

Home Town: Campbell, California, USA

Living In: Tracy, California, USA

Reviewed: Mar. 23, 2013

Made this recipe using Quinoa pasta and instead of 1/2 cup vegetable oil I used 1/3 cup olive oil and it was just as delicious.

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Reviewer:

Lola

Reviewed: Mar. 4, 2013

Fabulous! I used 3 tablespoons of agave syrup instead of sugar. Gonna add 1 teaspoon cornstarch, and cook the dressing for a few minutes to thicken it up. I'll add the sesame oil after it cools because I've read that you're not supposed to cook sesame oil due to it's very low smoking point. Like another reviewer said, the cornstarch might thicken it up, so it clings to the pasta better. Other than that, it's delicious!

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