Ummm, Yum: Recipe for Seasame and Cilantro Chicken Pasta Salad










Well, hello delicious food lovers.  During one of the early Litwit meetings I brought a recipe that a few of you requested copies of.  And now we have a blog!  So here it is.  It’s something my wonderful formal boss at the YMCA turned me on to and that I’ve modified a lot since.  (Can I take credit for it now?  Probably not.)  It’s simple to make and definitely one of my favourite dishes.  Eat and enjoy!


  • 1/2 cup seasame seeds
  • 1/2 cup olive oil
  • 1/2 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 1/2 teaspoons seasame oil
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1 package bowtie pasta (12-16 ounces)
  • 3 cups chicken, cooked and shredded
  • 1/3 cup fresh cilantro, chopped
  • green onion, chopped (optional)


  1. Heat a small skillet over medium heat.  Pour in sesame seeds and heat until lightly toasted, stirring frequently.  Remove from heat and set aside.  Alternatively, pre-toasted sesame seeds can be purchased in place of those that are still raw.
  2. Bring a large pot of water to a boil, add bowtie pasta, and cook for approximately 8 to 10 minutes (until al dente).  Drain pasta and rinse under cold water until cool.
    Transfer into large mixing bowl.
  3. In a jar or container with a tight-fitting lid, combine olive oil, soy sauce, vinegar, sesame oil, sesame seeds, ginger, and pepper.  Shake until well mixed.
  4. Pour sesame dressing over pasta and toss until evenly coated.  Mix in chicken, cilantro, and green onion (optional).
  5. Great served hot or cold and even better the second day! Buying an already prepared rotisserie chicken and removing all the meat is a great way to simplify this recipe.  One average sized rotisserie should do the trick!

Kelly’s Cookie Recipe!

For those who were at the August meetup for The Lincoln Lawyer, Kelly made some fantastic Peanut Butter-Pecan Chocolate Chip-Granola Cookies  that everyone loved – she’s shared the recipe below!  Enjoy!

1 cup butter, softened
1 cup peanut butter (creamy or crunchy)
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups Bisquick
1 3/4 cups rolled oats or granola cereal
1 cup chocolate chips
1 cup coarsely chopped pecans

1. Heat oven to 350F. In large bowl, mix butter, peanut butter, sugars, eggs, and vanilla with a spoon. Stir in remaining ingredients. On an ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

2. Bake 9 to 11 minutes or until edges are light golden brown (do not overbake).

Makes about 5 dozen cookies.

Remember the secret to cookies! If it seems they should stay in a minute or two longer, that’s the perfect time to take them out! Enjoy, Ladies!