Sesame Asian Noodle Chicken Salad

 

Sesame Asian Noodle Chicken Salad

This Sesame Asian Noodle Chicken Salad is a refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic.

A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic.

• 2 tbsp Fresh ginger, minced
• 1 1/2 cups Rice Vinegar
• 1 cup Low-sodium soy sauce
• 1/2 cup Orange juice
• 1/4 cup Honey
• 3 cups oil (sesame and/or canola)
• 1 tsp Garlic powder
• 3 lbs Spaghetti noodles, whole-wheat, dry
• 2 1/2 lbs frozen edamame
• 1 1/2 lb Fresh carrots, shredded
• 1 lb Fresh red cabbage, shredded
• 6 oz Fresh red onion, sliced, thin
• 3 lbs Frozen, cooked diced chicken, thawed, 1/2″ pieces
• 1 cup Sesame Seeds

Sesame Asian Noodle Chicken Salad

1. To make the dressing, combine ginger, rice vinegar, soy sauce, orange juice, honey, oil, and garlic powder in a blender. Blend for 2 minutes at medium speed. Pour dressing into a container. Cover and refrigerate.
2. Heat water to a rolling boil.
3. Slowly add pasta. Stir constantly until the water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Rinse with cold water or ice water to rapidly cool. Drain well. Cover and refrigerate.
4. Heat water to a rolling boil.
5. Add edamame and boil for 3 minutes. Rinse with cold water. Drain well.
6. Combine edamame, carrots, cabbage, onions, and chicken together in a large steam table pan (12″ x 20″ x 2 1/2″). Add pasta. Mix well. Pour dressing over mixture and toss well.
7. Sprinkle with sesame seeds.
8. Cover and refrigerate until time to serve.
9. 
   
10. This recipe will make A LOT of this salad (enough for almost any party). Feel free to reduce amounts of everything to make a much smaller dish.