This recipe is my favorite to serve at barbecues. It's a great change from the usual mayo- and oil-filled pasta salads you usually get. If you make pasta or chicken the night before, make some extra and save it for this salad the next day. It is great for using up leftovers, which is another a huge plus!
Technique tip: To avoid overcooking the pasta, cook it until al dente and then plunge into cold water to cool pasta and stop the cooking process. To make sure pasta absorbs dressing nicely, be sure to drain the pasta properly by letting it sit in the colander for 10 minutes while you prep other ingredients. Drier pasta will absorb sauces faster than wet pasta.
Swap option: Instead of spaghetti, you can get creative with more Asian-style noodles, such as soba, Somen or udon noodles. Or use rice noodles for gluten-free folks. And, if you want to cut carbs, try zucchini noodles or sweet potato spirals or a combo of both for a pop of color.
- 2 cups shredded boiled chicken breast or rotisserie chicken
- 3 tablespoons sesame oil, divided
- 1 cup teriyaki sauce, divided
- 4 cups boiled spaghetti, chilled
- 1 cup sliced baby carrots, boiled and chilled
- 1 cup finely minced celery
- 1 teaspoon finely minced ginger
- 1/2 cup minced cilantro
- 1/2 lemon, juiced
- Fresh ground black pepper
1. In a large bowl, toss the chicken with 1 tablespoon sesame oil and 1/4 cup of teriyaki sauce.
2. Add the noodles, carrots, celery, ginger, cilantro, lemon juice and the remaining teriyaki sauce and sesame oil. Mix well to evenly combine.
3. Season with black pepper to taste, toss and serve.