Monday, June 20, 2011

Sesame Chicken Pasta Salad

The idea of this recipe comes from the oriental salad that uses ramen noodles.  I used the sesame dressing recipe from The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase, I just doubled the recipe to coat the pasta and made a few other minor changes.  I prepared an extra batch of the dressing to pour on the salad just before serving.  This dinner is included in my Friends helping friends Menu Monday.

4 chicken breasts, diced
1 box any type of pasta
1 bag of Edamame thawed
1 can mandarin oranges

1/2 cup vegetable oil
4 Tablespoons olive oil
1 Tablespoon sesame seeds
2 Tablespoons soy sauce
4 Tablespoons white vinegar
2 teaspoons sugar
2 teaspoons ground ginger
2 teaspoons garlic salt

Additional dressing to put on just before serving:
1/4 cup vegetable oil
2 Tablespoons olive oil
1/2 Tablespoon sesame seeds
1 Tablespoon soy sauce
2 Tablespoons white vinegar
1 teaspoon sugar
1 teaspoon ground ginger
1 teaspoon garlic powder

Prepare chicken according to the secret recipe.  Once it's baked cut into 1/2 inch cubes.  Make pasta according to the package directions. 

In a bowl combine all ingredients for the dressing.  Whisk until blended.  In a separate container with a lid combine the additional dressing, to be used later. 

In a large bowl toss together the pasta and cooled chicken, pour the doubled batch of dressing onto the pasta mixture, toss to coat evenly.  Add the thawed edamame to the mixture.  Right before serving add the drained mandarin oranges and add any additional dressing.  If you have any on hand, adding some crushed ramen noodles gives it a little extra something...I didn't have any ramen, I did add some French's fried onions to try to achieve the crunch...the ramen would've been perfect.

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