This salad’s flavor improves as the pasta absorbs the oil and vinegar, so prepare it the night before serving.
Cook the linguine according to package directions for 6 servings, drain, then put into a large bowl.
Add the olive oil and sesame oil and toss to coat. Add the chili powder, vinegar, chicken, parsley, chives, and salt. Mix well and refrigerate for at least 10 hours.