Have you ever had the Asian Chicken Salad from Old Chicago restaurant? If you are familiar with Old Chicago, salads are not generally what they are known for. They are more well known for their pizza or calzones, but my daughter and I love their version of an Asian Chicken Salad. Unfortunately we live about an hour from the closest restaurant so we decided to make our own version of this delicious salad.
Sweet Chilli Asian Chicken Salad
1 lb boneless skinless chicken breasts
1 cup Teriyaki sauce or marinade (click here for our tasty Teriyaki sauce)
4 ounces spaghetti
1/2 cup Sweet Chilli Sauce, divided (I use Mae Ploy brand, from Asian section in grocery store)
12-14 cups crisp salad greens
1 red bell pepper, chopped
4 green onions, sliced, green tops included
1/2 cup carrot, shredded
4 teaspoons Sesame seeds, toasted
8 wonton wrappers, that have been cut in half and sliced into strips and fried.
For the dressing:
1/3 cup Sweet Chilli Sauce
1/4 cup lime juice
1/2 teaspoon ground ginger
2 small cloves garlic, minced
1/4 teaspoon salt
1/2 cup canola oil
Place the chicken breast in a ziplock bag and pour in the marinade. Seal and place in fridge and marinate for at least 30 minutes up to a couple of hours. Grill the chicken breast over a hot grill or cook in grill pan on the stove-top. Set aside to rest.
While the chicken is cooking, boil the spaghetti in salted water and cook until al dente. Drain and rinse with cold water. In a bowl, mix the cool spaghetti noodles with 1/4 cup of the Chilli sauce. Set in the fridge to chill while assembling the salad.
In a large bowl, mix together the salad greens, red bell pepper, green onions and carrots.
For the Dressing:
In a small bowl mix the Sweet Chilli Sauce, lime juice, ginger, garlic and salt. Slowly whisk in the vegetable oil and whisk until combined.
Drizzle dressing on the salad greens mixture and toss. Divide onto 4 serving plates. Top with chicken breast that has been sliced. Sprinkle with sesame seeds and top with fried wonton strips.
To toast Sesame seeds: Place in a dry skillet over medium heat. Shake the pan frequently. Watch carefully, it only takes 4-5 minutes.
The Wonton strips can also be baked. Just place on a cookie sheet that has been sprayed with cooking spray. Spray the tops with more cooking spray and cook in a 375 degree oven for about 7-10 minutes.
I've shared this recipe at the following link parties:
Our very own Weekend Potluck
Everyday Mom's Meals Church Supper.
Recipes For My Boys Thursday's Treasures
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Lemon Sugar Share It Saturday