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Sesame Chicken Pasta Salad Recipe
Ash Tyrrell

Sesame Chicken Pasta Salad Recipe

I recently made this Sesame Chicken Pasta Salad recipe, and it instantly became one of my favorite make-ahead meals. The combination of tender chicken, wholesome pasta, crunchy vegetables, and a light sesame dressing creates a perfect balance of flavors and textures. What I love most is how refreshing and satisfying it tastes, even after a few days in the refrigerator
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups uncooked whole wheat pasta – Whole wheat pasta adds extra fiber and holds up well after chilling.
  • 2 large chicken breasts – Fresh chicken provides lean protein and a juicy texture.
  • 1 tablespoon sesame oil – Adds a rich nutty flavor to the chicken.
  • 1 tablespoon soy sauce – Helps season the chicken while enhancing its savory taste.
  • 10 ounces shredded vegetable blend cabbage, kale, carrots, broccoli, Brussels sprouts, or similar mix – Provides crunch, color, and nutrients.
  • 2 tablespoons sesame seeds – Adds texture and boosts the sesame flavor.
  • 3 green onions thinly sliced – Brings freshness and a mild onion taste.
  • 2 tablespoons olive oil – Creates a smooth and balanced dressing.
  • 2 tablespoons rice vinegar – Adds brightness and tanginess.
  • 1 1/2 tablespoons honey – Balances the acidity with natural sweetness.
  • 1 1/2 tablespoons sesame oil – Gives the dressing its signature flavor.
  • ¾ teaspoon soy sauce – Enhances the overall savory profile.
  • 1 garlic clove minced (optional) – Adds depth and extra flavor.
  • ⅛ teaspoon salt – Helps bring all the flavors together.

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain thoroughly and allow it to cool slightly before assembling the salad. Properly cooked pasta should be tender but still slightly firm.
  2. Preheat your oven to 425°F (220°C). Toss the chicken breasts with sesame oil and soy sauce until evenly coated. Place them in a baking dish and bake until fully cooked and juicy.
  3. Remove the chicken from the oven and let it rest for about five minutes. Resting helps the juices redistribute throughout the meat. Slice the chicken into thin strips or bite-sized pieces.
  4. Combine olive oil, rice vinegar, honey, sesame oil, soy sauce, garlic, and salt in a small jar or bowl. Shake or whisk until smooth and fully blended. The dressing should have a balanced sweet and tangy flavor.
  5. Add the cooked pasta, sliced chicken, and shredded vegetable blend to a large mixing bowl. Pour the dressing over the ingredients and toss gently until everything is evenly coated.
  6. Sprinkle sesame seeds and sliced green onions over the salad. These final additions enhance both flavor and presentation. Toss once more before serving.
  7. Transfer the salad to serving bowls or meal prep containers. Refrigerate for at least 30 minutes to allow the flavors to blend together. The salad tastes even better once chilled.

Notes

  • I like using rotisserie chicken when I need a quicker version without sacrificing flavor.
  • I always chill the salad for at least 30 minutes because the dressing develops a richer taste.
  • I prefer whole wheat pasta because it stays firm longer and adds a pleasant texture.
  • I sometimes toast the sesame seeds before adding them for a deeper nutty flavor.
  • I add extra vegetables when I want a heartier and more colorful salad.
  • I reserve a small amount of dressing and toss it in just before serving for added freshness.