Asian Chicken Pasta Salad - Made with a incredible vinaigrette and simple ingredients! Ready to go in 30 minutes and can be made with or without mandarin oranges. Perfect for picnics and potlucks.
Whisk together the toasted sesame oil, soy sauce, hoisin sauce, ground ginger, sriracha, and light brown sugar in a small ramekin. Taste and season with salt and pepper.
Place half of the mixture into a ziplock bag, add the chicken breasts and place in the refrigerator to marinate for 15 minutes. Reserve the other half of the mixture for the salad dressing.
Remove the chicken breasts from the bag and grill or cook on the stovetop until the internal temperature of the chicken reaches 165 degrees F. Slice into thin strips when cooked through.
Place the cooked and cooled farfalle pasta into a large bowl, add the reserved dressing, the coleslaw mix, almonds, tomatoes, and grilled chicken and mix until combined.
Garnish with sesame seeds and green onions.
Serve or store in the refrigerator covered for no more than 3 days.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.