From the Executive Kitchen of Salad Savoy Corp. and Tony Merola, Executive Chef:

Oriental Pasta Salad
6 servings

1/3 cup vegetable oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 to 3 garlic cloves, minced
4 cooked chicken breasts, shredded
8 ounces penne pasta, cooked
1 head white Salad Savoy, shredded
1/3 cup chopped fresh cilantro
3 tablespoons sliced green onions
1/4 cup toasted sesame seeds

1. In a small bowl, whisk together the vegetable oil, soy sauce, vinegar, sesame oil, ginger, and garlic.
2. In a large bowl, combine the remaining ingredients except the sesame seeds; toss with the dressing. Sprinkle with sesame seeds and serve.