Ingredients
6 servings
radiatore pasta
12.0
ounce(s)
sesame seeds
0.25
cup(s)
olive oil
0.25
cup(s)
soy sauce
0.75
cup(s)
white wine vinegar
0.5
cup(s)
sugar
3.5
tablespoon(s)
chicken breasts
1.0
whole
chopped fresh parsley
0.5
cup(s)
green onion
0.5
cup(s)
torn fresh spinach leaves
4.0
cup(s)
Dietary Restrictions
Wheat / Gluten
Poultry
Recipe Instructions
COOK NIGHT BEFORE for lunch following day.
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 and cubed 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.