Furikake Pasta Chicken Salad

Featured in the Honolulu Star-Bulletin on February 20, 2008.



Furikake Pasta Chicken Salad


  • 1/4 cup furikake (Japanese seasoned seaweed mix)
  • 3/4 cup sugar
  • 1/3 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/2 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • Place all ingredients in a glass jar. Cover and shake until well blended.


  • 1 package (12 ounces) pasta (rotelle, or bow tie, etc.)
  • 1/2 rotisserie chicken, cooled and shredded
  • 1 bunch fresh spinach


  1. Cook pasta according to package directions; drain and cool.
  2. Combine pasta and chicken.
  3. Pour about half the dressing over the mixture and mix well; marinate for a few hours or overnight.
  4. Thoroughly wash spinach; drain and dry well.
  5. Add spinach to pasta just before serving, toss salad with remaining dressing.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
500 calories, 21 g fat, 2 g saturated fat, 5 mg cholesterol, 1000 mg sodium, 70 g carbohydrate, 3 g fiber, 26 g sugar, 13 g protein


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