Total Time
13hrs 25mins
Prep 13 hrs
Cook 25 mins

This is my kind of pasta salad! I like the noodles and the chicken with the light sesame dressing. It's perfect for me to make ahead and have ready to eat for lunch.

Ingredients Nutrition

Directions

  1. Whisk together ingredients for dressing and set aside.
  2. If almonds and sesame seeds aren't toasted, toast them separately (2 different times) in a small dry skillet, just till they start to turn golden, but do not burn; set aside and allow to cool.
  3. Simmer chicken breasts with ginger and 2/3 of the scallions in a stockpot, covered with water until thoroughly cooked, 25-30 minutes.
  4. Drain chicken and cool; cut into chunks.
  5. In a large salad bowl, toss together the noodles, chicken, snow peas, water chestnuts, last scallion, and the red bell pepper.
  6. Mix with the dressing, and chill, refrigerated, for 12 hours or overnight.
  7. Sprinkle with almonds and sesame seeds before serving.

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