1  16-ounce packages dried fettuccine or linguine

4  cups chopped cooked chicken*

1-1/2  cups thinly bias-sliced celery

1/2  cup sliced green onions

1/4  cup snipped fresh cilantro or parsley

1  8-ounce bottle Asian vinaigrette salad dressing

2  teaspoons sesame seeds, toasted

1. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. Transfer fettuccine to a very large bowl. Stir in chicken, celery, green onions, and cilantro. Pour dressing over all; toss to coat well. Cover and chill for 4 to 24 hours. Just before serving, sprinkle with sesame seeds.