2 tablespoons fresh chopped parsley, for garnish (optional)
Instructions
Cook the pasta to al dente according to the package directions; rinse and drain.
Stir together the mayo, hot sauce to taste, ketchup, salt, and black pepper in a large bowl. Stir in the chicken, scallion, celery, carrot, and cubed sriracha bars.
Sprinkle the parsley on top and serve or keep covered in the fridge for up to 2 days before serving.Recipe by: An Edible Mosaic