Sweet Asian Chili Chicken Salad

Place the chicken breasts in a Ziploc bag and pour in the marinade. Seal and place in fridge and marinate for at least 30 minutes or up to a couple of hours. Grill the chicken breast over a hot grill or cook in a grill pan on the stovetop until cooked through. Set aside to rest. When they are cool, cut the breasts crosswise into strips.

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 chili 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 chili 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 cold chili noodles and the sliced chicken breast. Sprinkle with sesame seeds and top with fried wonton strips.

Notes:
To toast sesame seeds, place seeds 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 375ºF oven for about 7-10 minutes.
If you have any leftover dressing it will keep in the fridge for about a week.