INGREDIENTS
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For the Salad:
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3 boneless, skinless Perdue Harvestland® brand chicken breasts, cooked and diced
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3 1/2 cups cooked small macaroni shells (or other small pasta shape of choice)
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3 cups fresh chopped broccoli florets
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1 red bell pepper, seeded and diced
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8 ounces fresh snow peas or sugar snap peas, cut into bite-size pieces
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1/4 cup sliced green onions
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For Serving: 2 teaspoons sesame seeds, toasted
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For the Dressing:
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3 tablespoons canola oil
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1 tablespoon sesame oil
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1 tablespoon soy sauce
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1/4 cup seasoned rice vinegar (can substitute with red wine vinegar if desired)
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1 tablespoon honey
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2 cloves garlic, minced
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1 teaspoon hot sauce (such as Sriracha)
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1/2 teaspoon ground ginger
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1/4 teaspoon salt