Chicken Pasta Salad

• 3 (4-ounce) skinned, boned chicken breast halves
• 3 1/2 cups cooked small pasta shells (cooked without salt or fat)
• 3 cups fresh broccoli flowerets
• 1 cup red bell pepper strips
• 1/4 cup sliced green onions
• 6 ounces fresh snow pea pods, trimmed
• 5 tablespoons red wine vinegar
• 3 tablespoons vegetable oil
• 2 tablespoons honey
• 2 teaspoons sesame seeds, toasted
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 3 garlic cloves, minced

1. Place chicken in a medium saucepan; add water to cover. Bring to a boil; reduce heat to medium, and cook, uncovered, 15 minutes or until done. Drain; cool chicken slightly. Cut chicken into bite-size pieces.
2. Combine chicken and pasta in a large bowl; add broccoli and next 3 ingredients, tossing gently. Combine vinegar and remaining 7 ingredients in a jar; cover tightly, and shake vigorously. Pour dressing mixture over chicken mixture; toss gently. Cover and chill 2 hours.

pasta shells, fresh broccoli flowerets, red bell pepper, green onions, snow pea pods, red wine vinegar, vegetable oil, honey, sesame seeds, hot sauce, salt, ground ginger, garlic

Taken from www.myrecipes.com/recipe/chicken-pasta-salad (may not work)