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Sesame Pasta Chicken Salad
Reviews:
August 20, 2005

I've received many compliments on this recipe, having served it a few times. I would only alter a few things: add julienned carrots, sliced water chestnuts and pea pods cut in half on an angle- really adds nice color, texture and flavor. Knock oil down to 1/3 cup otherwise it is REALLY oily. I use fettucine noddles. If you are making this ahead and chilling it (which I would recommend), add half of the dressing while noodles are still warm and will soak up flavor. MMM! Toss the other half of the dressing before serving. I like it warm OR cold, but feel it is better cold. Still great the next day. Will make again and again!!

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