Thai Peanut Chicken Pasta Salad

• 2 cloves garlic, minced
• Juice of 1 lime
• 3 tbsp. low-sodium soy sauce
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. grated fresh ginger
• 1 tbsp. packed light brown sugar
• 2 tsp. toasted sesame oil
• 1 1/2 lb. skinless, boneless chicken breasts (about 3)
• 1/2 c. smooth peanut butter
• 2 cloves garlic, minced
• Juice of 1/2 lime
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. rice wine vinegar
• 2 tsp. grated fresh ginger
• 2 tsp. sriracha
• 1 tsp. toasted sesame oil
• 1/2 tsp. sesame seeds
• 6 tbsp. warm water
• Kosher salt
• 1 lb. fusilli
• 1/4 medium head of purple cabbage, sliced
• 1 red bell pepper, chopped
• 1 large carrot, grated
• 1 small cucumber, cut into half-moons
• 2 scallions, thinly sliced
• 1/4 c. packed fresh cilantro, chopped
• 1/4 c. roasted unsalted peanuts
• 1 tsp. toasted sesame seeds

Directions