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Sesame Chicken Pasta Salad
INGREDIENTS:
Dressing:- 2 tablespoons Ty Ling Sesame Oil
- 2 tablespoons Neutral Oil
- 1 teaspoon Ginger, grated
- 1/2 teaspoon Chili Garlic Sauce
- 1 Tablespoon Sugar
- 1/3 cup Rice Vinegar
- 1/4 cup Soy Sauce
- 8 ounces Short Pasta, cooked
- 2 teaspoons Ty Ling Sesame Oil
- 2 tablespoons Neutral Oil
- 2 Chicken Breasts (boneless & skinless)
- 2 cups Coleslaw Mix (or mixture of thinly sliced napa cabbage, green cabbage, carrots)
- 1 cup Sugar Snap Peas, sliced
- 1/2 cup Mandarin Slices
- 1/4 cup Peanuts (roasted & unsalted), chopped
- 1/2 cup Green Onions, sliced
- 2 tablespoons Toasted Sesame Seeds
DIRECTIONS:
- Cook the pasta according to package instructions then drain and toss with 2 teaspoons of Ty Ling Sesame Oil. Set aside to cool.
- Season the chicken breasts with salt and pepper on both sides then heat a large skillet on medium heat. To the hot skillet add the cooking oil then cook the chicken on each side for 5-7 minutes or until the internal temperature reads at least 165°F. Allow the chicken to rest for 10 minutes on the cutting board before chopping into cubes.
- Next, add all of the dressing ingredients to a jar with a lid and shake until emulsified.
- Add the coleslaw mix to a large salad bowl then top with the cooked and cooled pasta, diced chicken, sliced sugar snap peas, mandarin slices, chopped peanuts, and sliced green onion.
- Lastly, drizzle the dressing over the top and garnish it with toasted sesame seeds.