This is always a crowd pleaser

Spicy Thai Noodle Salad

INGREDIENTS

3-4 cups oven-roasted chicken, shredded (as a short cut, pickup from the grocery store on the way home)
1/4 cup sesame oil
1/4 cup soy sauce
2 T sugar
2 T hot chili oil
2 T  balsamic vinegar
1 lb. package spaghetti
1/2 cup sesame seeds, toasted
1 cup green onions, thinly sliced on the diagonal, for garnish

 INSTRUCTIONS

Shred the chicken and set aside.  In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar.  Cook spaghetti, drain, rinse with cold water and drain again.  With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated.  Add the chicken and toss again.  Add seeds and continue folding dressing through the pasta and chicken.  Transfer to a shallow platter, top with green onions and serve at room temperature.  Great for a backyard barbecue.  This dish keeps well for up to two days, but add the green onions only shortly before serving.

Enjoy!

Adapted from my dear friend, Heather Boyd

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