Sesame Asian Noodle Chicken Salad

This Sesame Asian Noodle Chicken Salad is a refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic.

  • 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
  • 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.