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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
Whisk together mayonnaise, Greek yogurt, chili crisp, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and lime juice until smooth.
Combine cooled pasta, shredded chicken, sugar snap peas, bell pepper, green onions, and cilantro in a large bowl.
Pour the chili crisp dressing over the pasta mixture and toss until everything is evenly coated.
Refrigerate for at least 30 minutes to let the flavors come together.
Top with extra chili crisp, peanuts, sesame seeds, and a squeeze of lime before serving.
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The pasta will absorb the dressing as it sits, so save a little extra dressing or chili crisp to freshen it up before serving.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne or fusilli.
Is there a substitute for Greek yogurt?
You can use more mayonnaise instead of Greek yogurt if desired.
How can I reduce the heat of the dressing?
Use 2 tablespoons of chili crisp instead of 3 for less heat.
Can I make this salad ahead of time?
Yes, you can prepare it a day in advance and refrigerate it. Just freshen it up with extra dressing before serving.
What can I use instead of cilantro?
You can substitute cilantro with parsley or omit it entirely if you prefer.
