Sesame Chicken Pasta Salad


  • 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


  1. Cook the pasta according to package instructions then drain and toss with 2 teaspoons of Ty Ling Sesame Oil. Set aside to cool.
  2. 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.
  3. Next, add all of the dressing ingredients to a jar with a lid and shake until emulsified.
  4. 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.
  5. Lastly, drizzle the dressing over the top and garnish it with toasted sesame seeds.
Toss to combine and serve.