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Chicken Salad with Pasta Twists

Italian.Chef's picture
  Rotelle pasta/Pasta twist 6 Ounce
  Boiling water 1 Liter, salted
  Sesame seeds 1⁄4 Cup (4 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cold shredded cooked chicken 3 Cup (48 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Thinly sliced green onion 1⁄2 Cup (8 tbs), thinly sliced
  Torn spinach leaves 8 Cup (128 tbs), lightly packed

Following package directions, cook rotelle in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Turn into a large bowl.
In a small frying pan, combine sesame seeds and 1/4 cup of the oil; cook over medium-low heat, stirring occasionally, until seeds are golden (about 2 minutes).
Let cool.
Stir in remaining oil, soy, vinegar, sugar, salt, and pepper.
Pour over cooked pasta, add chicken, and toss gently.
Cover and chill for at least 2 hours or until next day.
To serve, add parsley, onion, and spinach; toss lightly.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2863 Calories from Fat 1573

% Daily Value*

Total Fat 179 g274.6%

Saturated Fat 20.7 g103.3%

Trans Fat 2 g

Cholesterol 292.5 mg97.5%

Sodium 1502.4 mg62.6%

Total Carbohydrates 202 g67.4%

Dietary Fiber 22.7 g91%

Sugars 47 g

Protein 118 g236.2%

Vitamin A 514.7% Vitamin C 173.3%

Calcium 66.9% Iron 113.2%

*Based on a 2000 Calorie diet

Chicken Salad With Pasta Twists Recipe