SESAME CHICKEN PASTA SALAD
By PineyCook
Rate this recipe
4.1/5
(7 Votes)
Ingredients
- For the Salad:
- 3 boneless, skinless Perdue Harvestland® brand chicken breasts, cooked and diced
- 3 1/2 cups cooked small macaroni shells (or other small pasta shape of choice)
- 3 cups fresh chopped broccoli florets
- 1 red bell pepper, seeded and diced
- 8 ounces fresh snow peas or sugar snap peas, cut into bite-size pieces
- 1/4 cup sliced green onions
- For Serving: 2 teaspoons sesame seeds, toasted
- For the Dressing:
- 3 tablespoons canola oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1/4 cup seasoned rice vinegar (can substitute with red wine vinegar if desired)
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon hot sauce (such as Sriracha)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Details
Adapted from theseasonedmom.com
Preparation
Step 1
Combine cooked chicken and pasta in a large bowl. Add broccoli, bell peppers, snow peas, and green onions. Toss gently.
Combine dressing ingredients in a jar, cover, and shake until completely combined.
Pour dressing over salad. Toss, cover, and chill for a few hours.
Garnish with toasted sesame seeds just before serving.
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