Saute sesame seeds in ¼ cup oil in fry pan, stirring until golden.
Remove seeds and set aside to cool, but leave oil in pan.
To the pan, stir in remaining oil, vinegar, soy sauce, sugar or honey and pepper.
Warm the sauce, and add the cooled seeds back to the sauce.
Pour sesame sauce over cooked, cooled pasta
Add shredded chicken and toss lightly.
Cover and chill for at least 2 hours or overnight.
To serve, add parsley, onions and torn spinach.
Toss gently again.
Spa Index Kitchen Notes
Try this dish with a handful of crunchy roasted peanuts (low or no salt) in place of sesame seeds if desired -- but only a modest handful to keep the fat calories under control. Skip the saute step, as well. Plus, you definitely need a reduced sodium soy sauce if you can find it.
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