For the Pasta Salad:1 lb. favorite pasta, cooked per package directions and drained 1 1/2 lbs. boneless, skinless chicken breasts, cooked and cut into 1 inch cubes 2 cups frozen petite peas, thawed 1 carrot, peeled and sliced 1 red bell pepper, cored and cut into julienne strips 4 green onions, chopped
For the dressing: 1/2 cup lite soy sauce 1/4 cup canola oil 1/4 cup rice wine vinegar 2 tbsp. sesame oil 1 tbsp. garlic, minced 2 tbsp. dark brown sugar 1 tbsp. fresh ginger, grated 2 drops hot chili oil 2 tbsp. white sesame seeds
In a large bowl, combine the cooked linguine, cooked chicken, peas, carrot, red bell pepper and green onion. In a small, bowl, whisk the soy sauce, canola oil, rice wine vinegar, sesame oil, garlic , brown sugar, ginger and chili oil. Pour over the chicken pasta mixture and toss to combine. Sprinkle on the sesame seeds. Cover and refrigerate for 2 hours before serving.
Ken Oliver, Cooking With Ken, e-mail: email@example.com
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