Chinese Chicken Pasta Salad

INGREDIENTS

8 oz

rotini pasta, cooked according to package directions

1/3 cup

honey

1/4

cup rice wine vinegar (apple cider vinegar may be substituted)

3 tbsp

sesame oil for sauce + 1 tablespoon for cooking chicken

3 tbsp

soy sauce (I use reduced sodium)

tablespoons lemon juice

1 tsp

ground ginger

1/2 tsp

salt, or to taste

1/2 tsp

pepper, or to taste

boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

1 cup

purple cabbage, sliced thin

1 cup

sugar snap peas

1/2 cup

edamame, cooked and shelled

1/2 cup

carrots, diced small or shredded

1/2 cup

yellow or orange bell peppers, diced small (another color may be substituted)

1/2 cup

chow mein noodles (add dry, don’t cook)

1/2

cup Fisher Natural Sliced Almonds

1/4 cup

peanuts

1/2 cup

green onions, sliced thin (about 2 green onions using both green and white)

2 tbsp

sesame seeds