For the Salad:

• 3 boneless skinless Perdue Harvestland® brand chicken breasts, cooked and diced
• 3 ½ cups cooked small macaroni shells or other small pasta shape of choice
• 3 cups fresh chopped broccoli florets
• 1 red bell pepper seeded and diced
• 8 ounces fresh snow peas or sugar snap peas cut into bite-size pieces
• ¼ cup sliced green onions
• For Serving: 2 teaspoons sesame seeds toasted

For the Dressing:

• 3 tablespoons canola oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• ¼ cup seasoned rice vinegar can substitute with red wine vinegar if desired
• 1 tablespoon honey
• 2 cloves garlic minced
• 1 teaspoon hot sauce such as Sriracha
• ½ teaspoon ground ginger
• ¼ teaspoon salt