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Chinese Chicken Pasta Salad
Ingredients
  • 8 ounces rotini pasta, cooked according to package directions
  • ⅓ cup honey
  • ¼ cup rice wine vinegar (apple cider vinegar may be substituted)
  • 3 tablespoons sesame oil for sauce + 1 tablespoon for cooking chicken
  • 3 tablespoons soy sauce (I use reduced sodium)
  • 2 tablespoons lemon juice
  • 1 teaspoon ground ginger
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  • 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 ½ pounds)
  • 1 cup purple cabbage, sliced thin
  • 1 cup sugar snap peas
  • ½ cup edamame, cooked and shelled
  • ½ cup carrots, diced small or shredded
  • ½ cup yellow or orange bell peppers, diced small (another color may be substituted)
  • ½ cup chow mein noodles (add dry, don’t cook)
  • ½ cup  Fisher Natural Sliced Almonds
  • ¼ cup peanuts
  • ½ cup green onions, sliced thin (about 2 green onions using both green and white)
  • 2 tablespoons sesame seeds
Steps
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