Chicken Salad with Pasta Twists
|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)|
|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).
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.
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