3 c. cooked shredded chicken
1 pkg. (12 oz.) rotelle pasta
1/4 c. sesame seeds
1/2 c. salad oil
1/3 c. soy sauce
1/3 c. white wine vinegar
3 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chopped parsley
1/2 c. thinly sliced green onion
8 c. lightly packed, torn spinach leaves

Cook pasta, drain, rinse.

In small frying pan, combine 1/4 cup oil and sesame seeds. Saute until seeds are golden. Cool. Stir in remaining oil, soy sauce, vinegar, sugar, salt and pepper. Pour over cooked, cooled pasta and chicken. Toss gently. Cover and chill 2 hours or overnight. Before serving, add green onions, parsley and spinach. Toss gently. Serves 8+.