Chicken Salad With Pasta Twists
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Rotini||6 Ounce, cooked al dente, rinsed and drained|
|Cold shredded cooked chicken||3 Cup (48 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs) (Use Fresh Ones)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Torn spinach leaves||8 Cup (128 tbs)|
Saute the sesame seeds in 1/4 cup of the vegetable oil in a small skillet over medium heat for 2 minutes or until brown.
Stir in the remaining 1/4 cup vegetable oil, soy sauce, vinegar, sugar, salt and pepper.
Pour the sesame mixture over the pasta in a large bowl.
Add the chicken and toss gently.
Chill, covered, for 2 to 10 hours.
Add the parsley, green onions and spinach just before serving, and toss to combine.