This Sesame Asian Noodle Chicken Salad is a refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic.
Sesame Asian Noodle Chicken Salad
Notes
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.
Ingredients
- 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
Instructions
- To make 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.
- Heat water to a rolling boil.
- Slowly add pasta. Stir constantly until 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.
- Heat water to a rolling boil.
- Add edamame and boil for 3 minutes. Rinse with cold water. Drain well.
- 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.
- Sprinkle with sesame seeds.
- Cover and refrigerate until time to serve.
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