Thai Chicken & Pasta Salad

Combine the following ingredients in a glass baking dish to 4 boneless, skinless chicken breasts, and marinade 1 hour in refrigerator.  

Marinade:  
1 T. sesame oil
1/4 C. sugar
1/4 C. rice vinegar
1/4 C. soy sauce
1 clove garlic, minced
1 T grated ginger root
1 T. lime juice

Remove and discard marinade.  In a hot skillet, heat 2 T oil.  Brown chicken for 5 minutes, each side, or until cooked.  Chill.  When cold, chop into small pieces or shred. 

Make dressing, by combining and mixing well.  Place in refrigerator for several hours. 

Dressing:
1/2 C oil
2 T soy sauce
2 tsp sesame oil
1/4 C. rice vinegar
1/4 C. brown sugar
1 clove garlic, minced
1 tsp. grated ginger
1  peanut butter
2 tsp. lime juice
10 drops hot sauce


Salad:
8 oz farfalle pasta
1 bunch green onions, including green tops
1 red bell pepper, chopped fine
1 . shredded carrots
1/4 C. chopped roasted peanuts

Cook pasta according to package directions.  When pasta is cooled, combine with vegetables. Stir in chicken pieces/  Gently toss with dressing.  Chill.  Just before serving, toss with peanuts.