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My take on a popular Asian 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.
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.
I get a similar barbacoa salad every time I go to Cafe Rio. This is such an easy summer salad! I buy premade cilantro dressing (I like the El Torrito brand)and use pre-cooked carnitas. A healthy summer dinner in ten minutes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!