Sesame Pasta Chicken Salad Recipe -
Sesame Pasta Chicken Salad Recipe
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Sesame Pasta Chicken Salad
A pasta salad with chicken, sesame dressing, and fresh herbs. See more
  • READY IN 30 mins

Sesame Pasta Chicken Salad

Recipe by  

"A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Heat a skillet 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, cilantro, and green onions.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2006

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.

Most Helpful Critical Review
Jul 24, 2003

Good sidesish...I'm glad I cut the vegetable oil to 1/4 cup as it was more than enough. I also added half red and green bell pepper, chopped. It is a different type of pasta salad and IF I made it again, I might try adding some toasted ramen noodles for some crunch because it tastes just like a pasta version of "asian salad," also found on this site, which is what I think I'll stick with instead of this one. Thanks anyways!

Mar 23, 2006

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!!

Jul 24, 2003

To DIE for! I reduced the oil to 1/3 cup to make it lower in fat, added a cup of frozen cooked peas and 2 chopped Roma tomatoes for some veggies. Since I love cilantro so much, I increased it to 1/2 cup. The dressing was just amazing! Thanks so much for the recipe!

Mar 01, 2005

liked the flavor of this and am a huge fan of cilantro, but this is deffinately a dish I would leave it out! The green onions with the sesame sauce is perfect. You're in better luck when using chunks of chicken, shredded makes the salad a little messy. You can eat this hot or cold its great! second review- this recipe gets better and better as you make it! I'm eating low carb so today I made this (still left the cilantro out) with low carb linguini (snapped them in half so they are short noodles) made the sauce with olive oil instead of vegetable oil, used splenda instead of regular sugar and added vegetables to the green onion like some bok choy, whole canned mushrooms, sugar snap peas, water chestnuts and julianned carrots. INCREDIBLE!! I love this stuff hot and cold. I usually bring a container to work and tend to eat it hot, but by the time its lunch and I'm ready to do that, its gone! great meal and great dish to bring to a party.

Oct 13, 2003

I loved this recipe but had to add vegetables. I added cashew halves,, red, yellow, and orange bell pepper, pea pods, carrots, celery, and fresh corn. I also decreased the amount of oil in the recipe and used rice wine and not vinegar. I substituted fresh ginger for powdered and added a touch of lime juice. It is very pretty and tasty! It is now a staple for my family at picnics!

Mar 08, 2012

This is a great recipe to build on for your own personal preferences. I cut the oil back to 1/3 cup as the first time I made this is was just to oily. Everything else remained the same. Dressed the salad with 1/2 the dressing mix while the noodles were still warm to absorb the great flavors. Saved the last half to dress again right before serving. Added blanched and juilenned carrots, waterchestnuts for crunch, marinated mushrooms and snowpeas cut on the diagonal for color and presentation. Beautiful salad!

Jul 24, 2003

Delicious! Would even be good without the chicken for a vegetarian dish. I added grated carrots for color.


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  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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