Asian-style Spaghetti & Chicken Salad in Baked Wonton Cups
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook spaghetti in boiling unsalted water until al dente.
Shred cooked chicken into strips using 2 forks or your hands.
Mix salad dressing by combining soy sauce, rice vinegar, ketchup, honey, sesame and canola oil, minced ginger and garlic and hot chili pepper in a jar with a tight fitting lid. Cover with lid and shake well.
Toss chicken, carrots, peppers and green onions with cooked pasta, minced cilantro and dressing.
Make the wonton cups by coating outside of metal bowls with vegetable oil. Mould the egg roll wrapper around the outside of the bowl and bake with wonton wrapper up for approximately 15 minutes at 350°F (175°C) or until golden. Let cool and remove baked wonton wrapper from bowl.
Toast the sesame seeds in a dry skillet. Don’t leave unattended as they burn easily.
To serve, arrange salad in baked wonton cups and top with toasted sesame seeds. Garnish with a cilantro sprig (optional garnish).
The flavour of the dressing improves as it sits. It can be made ahead and refrigerated up to one week. It is also a tasty marinade for raw chicken. Here it is tossed with cooked chicken, everyday cooked spaghetti and vegetables. Substitute any Asian-style noodles of your choice.
|Per 365 g serving||Amount|
|Saturated Fat||2 g|
|Per 365 g serving||% Daily Value|