This salad is freaking awesome. Serves up beautifully along side sandwiches or picnic food. With Superbowl Sunday fast approaching, this will be
great super on the buffet menu.
Loaded with fresh diced tomatoes and cilantro, green onions, edamame and tossed in a tangy asian style vinaigrette that gives it a nice
taste kick. I often make this as a main course for dinner when we have leftover rotisserie chicken in the fridge.
Ready for the best part? This salad can be made the night before so you can get a good spot on the couch and enjoy the game.
YES! SCORE! This is the part when you practice your touchdown dance. Go ahead, I won’t look.
Tip: Find the edamame in the frozen food section. Just thaw them at room temperature or run them under warm water in a colander. You don’t need to cook them. You can substitute with green peas, but I recommend the edamame!
- 1 16oz box of pasta (something short and ripply to catch the dressing)
- 3 cups cooked shredded chicken (Rotisserie works well)
- ⅓ cup fresh chopped cilantro
- ⅓ cup chopped green onion
- 1 chopped tomato, diced
- ½ cup edamame
- fresh black pepper
- ¼ cup sesame seeds
- ½ cup vegetable oil
- ⅓ cup soy sauce
- ⅓ cup rice wine vinegar
- 1 teaspoon sesame oil
- 3 tablespoons of white sugar
- ½ teaspoon ground ginger
- Make pasta according to package instructions.
- Make dressing: Whisk together the oil, soy sauce, vinegar, sesame oil, sugar, ginger in a bowl.
- In a skillet over medium heat, toast your sesame seeds. This will take a few minutes, stir constantly until they turn a nice golden color. Set aside.
- In a large bowl, combine the pasta, chicken, cilantro, onion, tomato, edamame, dressing.
- Sprinkle with toasted sesame seeds.
- Grind a bit of fresh pepper to taste.
Here are some more winners for game day..