Japanese Chicken Salad with Pasta and Vegetables
Rotisserie chicken, from the deli, shredded or sliced in strips
Red pepper flakes
Spaghetti, cooked and cooled
Broccoli, blanched, chilled
Green bell pepper, sliced, blanched and chilled
Combine mango and lime juice; let rest for 30 minutes.
Drain and reserve the liquid. Combine the reserved liquid with soy sauce and red pepper.
Add oil and soy and whip. Mixture will thicken somewhat. Pour over chicken; cover and refrigerate for 30 minutes.
Combine remaining ingredients except sesame oil, and toss well in large bowl.
Add chicken mixture and mango. Toss gently and arrange on plate. Drizzle sesame oil over salad.