Asian Chicken Pasta Salad

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  • 1 lb. pasta, any shape
  • 1⁄4
cup water
  • 3 
tablespoons ponzu sauce
  • 3 tablespoons low-sodium soy sauce
  • 1/2 teaspoon ginger, grated
  • 1 teaspoon Sriracha sauce (optional)
  • 2 
tablespoons lime juice
  • 2 
tablespoons brown sugar
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons olive oil
  • 1 
lb. rotisserie chicken, skin removed, meat shredded
  • 2 cups green or purple cabbage, chopped
  • 1 red bell pepper, chopped
  • 1 large cucumber, chopped
  • 1/4 cup fresh mint, chopped
  • 1⁄4
cup cilantro, chopped
  • 3 tablespoons toasted sesame seeds
  • Salt and Pepper, to taste

Cook pasta according to package directions. Let the pasta come to room temperature.

In a small bowl, mix together the water, ponzu, soy sauce, ginger, Sriracha, if using, lime juice, brown sugar, sesame oil, salt and pepper, to taste (Note: Salt is not necessary with the sodium in the sauces. Add, if desired.).

In a large serving bowl, toss the pasta, chicken, cabbage, pepper, cucumber, mint and cilantro. Garnish with sesame seeds. Serve immediately or cover and chill in the refrigerator before serving.

Sponsor: Dan’s Market

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