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Sesame Pasta Chicken Salad
March 08, 2012

This is a great recipe to build on for your own personal preferences. I cut the oil back to 1/3 cup as the first time I made this is was just to oily. Everything else remained the same. Dressed the salad with 1/2 the dressing mix while the noodles were still warm to absorb the great flavors. Saved the last half to dress again right before serving. Added blanched and juilenned carrots, waterchestnuts for crunch, marinated mushrooms and snowpeas cut on the diagonal for color and presentation. Beautiful salad!

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