Wednesday, May 23, 2012

Sweet Chili Asian Chicken Salad

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
1/4 cup Sweet Chilli Sauce (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.

Cooks Notes:
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. 

Enjoy!

Kim

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



11 comments:

  1. This sounds amazing. Definitely will be trying this.

    ReplyDelete
  2. I am really liking the sound of this salad! I just cant get enough of that sweet chili sauce!

    ReplyDelete
    Replies
    1. Thanks Kevin! I'm with you about the sweet chili sauce, I could put it on just about anything! I LOVE your blog, I've followed it for a long time. It is awesome!
      ~Kim

      Delete
  3. Just made this & loved, loved, loved this dressing. My husband said "I could drink this stuff." lol :) Where we are I am not able to get the sweet chili sauce but made my own using the recipe at SheShimmers. The salad itself we made with our own little tweaks to suit our family.

    This is a keeper & will be a part of our family's summer meal menus. Thanks so much for sharing. Kelly

    ReplyDelete
    Replies
    1. Thanks so much Kelly! I'm going to check out the recipe for the Chili sauce at SheShimmers. My daughter had the same reaction as your husband! We also think that dried ramen noodles toasted in the oven with some almonds would be a delicious replacement for the fried wonton strips. We really appreciate your comment!
      ~Kim

      Delete
  4. This looks delicious! I have a question about the Sweet Chili sauce measurements before making it. At the top it says 1/2 cup Sweet Chili Sauce divided, and 1/4 cup of that goes on the spaghetti, where does the other 1/4 cup go? The dressing then calls for 1/3 cup chili sauce. Did I miss where the other 1/4 cup of sweet chili goes or is the 1/2 cup divided a typo?

    ReplyDelete
    Replies
    1. Good eye! Thanks so much for catching that. I changed it above to reflect the correct amounts. You use a 1/4 cup to mix with the spaghetti noodles and then 1/3 cup in the dressing. I don't why I put divided up in the top ingredient list. Thanks again for letting me know and I'd love to know how the salad turns out for you. We enjoy it a lot all year round.
      ~Kim

      Delete
    2. Thank you! Can't wait to try this weekend.

      Delete

Thanks so much for taking the time to give us your feedback!