Asian Style Chicken Spinach Pasta Salad

This Asian Style Chicken Spinach Pasta Salad, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics.  This is great for lunch, a light main meal, or even a supper-time side dish. Serve it for the family, or make it ahead for your next barbecue.

Asian Style Chicken Spinach Pasta Salad

Do you ever roast a whole chicken, and then wonder what you’re going to do with all the leftover meat after dinner is over?

This is perfect for a chicken dinner day after. Pick those bones clean! Don’t let anything go to waste.

Asian Style Chicken Spinach Pasta Salad

As my mom always said, ‘A penny saved is a penny earned.’

That, and some juicy, leftover pieces from your roast chicken would be the perfect reason to whip up this dish.  

Vegetarian or looking for a meatless meal idea? Omit the chicken. All the original tangy flavors will still infiltrate every bite.

Asian Style Chicken Spinach Pasta Salad

Summer will be here before we know it, and this quick, colorful, and oh-so tasty cold, oriental noodle salad will pair perfectly with the season!


Asian Style Chicken Spinach Pasta Salad

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  • 1 lb rotini pasta
  • 1/2 cup olive oil
  • 1/4 cup sesame seeds
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1 tsp sesame oil
  • 3 tbsp sugar
  • salt & pepper to taste
  • 3 cups diced or shredded, cooked chicken
  • 2 cups fresh baby spinach leaves
  • 1/4 cup roughly chopped fresh cilantro
  • 1 cup shredded carrot
  • 1/2 cup sliced red bell pepper strips optional


  • Cook the pasta according to package directions. Drain and run under cold water to stop it cooking, stirring occasionally. Set aide once the pasta's cool to the touch.
  • Let a medium sized skillet heat up over medium heat. Add the sesame seeds, and cook stirring occasionally for 1-2 minutes, or until lightly toasted. Set aside.
  • Add the oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, salt & pepper to a large mixing bowl, and whisk together until the vinaigrette is evenly incorporated and smooth.
  • Add the pasta to the mixing bowl, and toss together until the pasta's evenly coated.
  • Stir in the chicken, cilantro, spinach, carrots, and peppers, if using. Toss and serve.


13 thoughts on “Asian Style Chicken Spinach Pasta Salad

  1. Hi Meaghan,
    We would just love your Asian Pasta Salad, I can almost taste it! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Miz Helen

  2. I don’t seem to have that problem with chicken, but I certainly have a tricky time using up baby spinach and cilantro! This looks delicious, and perfect for hot summer days!

    1. Usually if I’m uninspired with my chicken leftover, I’ll make chicken salad or freeze it. Baby spinach I don’t ever have a problem going through. Cilantro, on the other hand, is always a trouble spot for me. Which is sad because after I’ve let some go to waste, I’m inundated with ideas for how it COULD have been used.

  3. Im writing ur website down, so i can look at it, more when i have time, I would love to make ur pasta salads for a potluck, any sugestions, taking it to a potluck, will be sitting out for about a hr in a cool place, should i put dressing in macaroni or wait till i get there and do it, right before serving {that is put in dressing before serving} plz help, any addons im feeding 18 to 25 yrs olds and i want to make them happy with my meal. thnx

    1. Cecilia, since this is an oil based dressing heat shouldn’t be an issue, but if it were me I would go ahead and add the dressing that way the pasta really absorbs the flavor. I would hold the spinach though and stir that in closer to serving so it doesn’t wilt. Thanks for the compliment, and I do hope you’ll be back 🙂 We have many yummy pasta salads and I can’t wait to hear what you think.

  4. This sounds so perfect when you’d want to enjoy a light meal! Looks so good, too!😍 Thanks for sharing at Fiesta Friday party and I hope you’ll have a chance to visit other party goers!

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