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Sesame Chicken Pasta Salad

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5 from 1 review

This sesame chicken pasta salad is a bold, flavor-packed side dish or easy lunch prep with tender teriyaki-marinated chicken, massaged kale, al dente ditalini, and a crunchy ramen-almond-sesame seed topping.

  • Author: Kylie
  • Prep Time: 10 minutes
  • Marinating Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Category: Main Dish - Salad
  • Method: Stovetop
  • Cuisine: American

Ingredients

Units Scale

Pasta Salad

  • 1 pound chicken breast
  • 1/2 cup teriyaki sauce
  • 2 teaspoons olive oil (for cooking chicken)
  • 12 ounces ditalini pasta, cooked al dente
  • 3-4 cups finely chopped kale
  • 3 tablespoons sliced chives (or green onion)

Dressing

Crispy Topping

  • 2 tablespoons butter
  • 2 packages ramen, spice packets discarded
  • 1 cup sliced almonds
  • 1/4 cup sesame seeds
  • 1 tablespoon toasted sesame oil
  • Kosher salt

Instructions

  1. MARINATE CHICKEN: Slice each chicken breast lengthwise in half to make thinner pieces of chicken. Add chicken to a shallow dish and pour teriyaki sauce over it. Toss until well coated and marinate for at least 30 minutes up to overnight.
  2. COOK PASTA: Cook pasta according to package directions just until al dente. Drizzle with olive oil to keep from sticking.
  3. MAKE DRESSING: Add rice vinegar, olive oil, sesame oil, sugar, garlic, and a couple pinches of salt and pepper to a bowl. Whisk until well combined. Season to taste with more salt and pepper if needed.
  4. MAKE CRISPY TOPPING: Add butter to a large skillet over medium to medium-low heat. Crush ramen into small pieces and add to the skillet along with almonds and sesame seeds. Cook, stirring very frequently, for about 5-6 minutes or until everything is toasty and fragrant. Remove from heat, drizzle with toasted sesame oil, and sprinkle with Kosher salt. Toss to coat evenly and set aside to cool.
  5. COOK CHICKEN: Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add chicken and cook for about 3-5 minutes per side or until the chicken is cooked through and a golden brown crust forms on the outside. Let rest for 5 minutes, then thinly slice against the grain.
  6. MASSAGE KALE: Add chopped kale to a large bowl. Drizzle with a couple teaspoons of dressing and use your hands to gently massage the dressing into the kale until it begins to wilt and turn bright green.
  7. TIME TO ASSEMBLE: Add sliced chicken, cooked pasta, and chives to the bowl with the kale. Drizzle with about half the dressing initially. Refrigerate for at least 1 hour up to overnight.
  8. DRESS + SERVE + ENJOY: Before serving, drizzle salad with the remaining dressing and toss. Top with crunchy topping and enjoy!
  9. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • The crispy ramen topping can go from beautifully browned to burned in just a minute! Stick with medium-low heat and keep a close eye on things, stirring frequently.

  • Massaging the kale transforms the texture and makes the whole salad more cohesive. It only takes a minute, but it’s a huge game-changer. Don’t skip this step!

  • Dressing the salad in two stages (half before refrigerating and a splash or two right before serving) keeps it from getting soggy and means every bite is properly coated and bursting with flavor.

  • The longer it sits, the better it gets! One hour is the bare minimum, but overnight is where the magic happens!

Find it online: https://midwestfoodieblog.com/sesame-chicken-pasta-salad/