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“Similar to another Sesame Chicken Pasta Salad recipe posted here, but different enough to post it. I get lots of requests for this recipe when I make this. If you have a Trader Joes close by or any other well stocked grocery store, try using Orange Champagne Vinegar instead of plain White Wine Vinegar- yummmm. Be sure to allow the pan to cool some before you add the soy sauce in step 4, otherwise it will splatter everywhere!!”
3hrs 15mins

Ingredients Nutrition


  1. Boil water, add pasta and cook according to directions.
  2. Drain and rinse pasta with cool water, set aside.
  3. Heat oil on a small skillet over med-low heat. Stir in sesame seeds and cook until light brown.
  4. Remove from heat and allow the pan to cool (or you will regret it!). Stir in soy sauce, vinegar and sugar and stir to combine.
  5. Add cooled pasta to a bowl, pour dressing over the top and mix well. Stir in cooked chicken. There will be a lot of dressing left on the bottom of the bowl- don't worry, it will be absorbed. Cover and refrigerate 3-6 hours, stirring a couple of times. If you skip this step, the dressing will not absorb.
  6. Before serving stir in parsley, green onions and torn spinach and mix well.

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