16 oz pkg fettuccini
4 cups chopped, cooked chicken, about 1-1/2 lbs
1-1/2 cup thinly sliced, (on the bias) celery
1/2 cup sliced green onions
1/4 cup fresh parsley
Asian vinaigrette salad dressing
2 tsp. sesame seeds

Cook pasta, drain. Rinse in cold water, drain. Transfer to a large bowl. Stir in chicken, celery, onions, and parsley. Pour dressing over salad, toss to coat well. Cover, chill 4 hours.

Before serving, sprinkle with sesame seeds.

Submitted by: Sherry Monfils