Sesame Chicken Pasta Salad

Sesame Chicken Pasta Salad

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Annie 1

"This is perfect for any potluck. This salad packs a lot of flavor and is very hearty. You will get rave reviews with this one."
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30 m servings 475 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1871 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
  3. In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
  4. Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.


  1. 41 Ratings

Most helpful positive review

I brought some in to work for a friend of mine (who happens to be a gourmet cook) to taste. She said it was fabulaous & one of the best pasta salads she'd ever had. I used whole wheat shells a...

Most helpful critical review

This was just ok. I made it with shrimp as someone else suggested and whole wheat pasta. I think my parsley was a bit sour. Something just didn't taste quite right.

I brought some in to work for a friend of mine (who happens to be a gourmet cook) to taste. She said it was fabulaous & one of the best pasta salads she'd ever had. I used whole wheat shells a...

I tried this over the weekend to accompany our BBQ and this was excellent. It could even be the main course as it got the most compliments of anything else served. Nice and fresh and perfect f...

YUM. I was put in charge of brining a salad to a weekend BBQ and I got the most compliements of the day with this one! I did add some water chestnuts for some crunch (without changing the flav...

I gave the original recipe as written 3 stars; but 4 stars with adjustments and additions I made to “jazz” up the salad. I boiled tri-colored rotini pasta in salted water. Chopped up some leftov...

Delicious! I didn't have white wine vinegar, and the store I shop at does not carry it, so I used plain white vinegar, it was still delicious, though I'm sure the white wine vinegar would have ...

Great recipe, followed as is except for using less spinach. Will make again.

Good, but needs more veggies! I scaled the recipe back to 3 servings and it still made alot!! I added fresh picked grape tomatoes and didn't add the full amount of spinach. There seems to be ...

This was pretty good, especially served cold the next day; I had a bunch of random ingredients and no clue what to do with them, and this was perfect for cleaning up my fridge! Thanks.

This is a delicious recipe; it does need the "crunch" of celery or water chestnuts, as others have suggested; but BEWARE! This recipe is NOT prepared in 30 ins. as stated - you need to chill it ...

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