Asian-style Spaghetti & Chicken Salad in Baked Wonton Cups

Developed for CFC by Nancy Guppy, RD, MHSc

This unique spin on a chicken salad is made even more special in the way it’s served. Using wonton wrappers as serving bowls is an easy and fun way to control portion size. Wonton wrappers are such a visually appealing way to serve food that you’ll soon be finding excuses to use them in all kinds of other dishes!

Serves: 6

Prep Time: 15 min

Cook Time: 15 min

Ingredients

2 cups chicken, cooked

½ lb whole wheat spaghetti

2 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp ketchup

1 tbsp honey

1 tbsp sesame oil, toasted

1 tbsp canola oil

2 tbsp ginger, fresh, minced

2 cloves garlic, minced

1 tsp hot red chili pepper flakes

2 cups carrots, peeled, grated

2 cups yellow pepper(s), sliced

1 cup green onion(s), thinly sliced

½ cup cilantro, fresh, minced

6 egg roll wrappers

cooking oil spray

6 small metal bowls

2 tbsp sesame seeds

4 sprigs cilantro, for garnish

Food Safety

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.

Steps

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).

Helpful Tip

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.

Nutrition Info

Per 365 g serving	Amount
Calories	590
Protein	37 g
Fat	12 g
Saturated Fat	2 g
Carbohydrate	85 g
Fibre	8 g
Sugar	13 g
Cholesterol	60 mg
Sodium	720 mg

Per 365 g serving	% Daily Value
Potassium	25
Calcium	10
Iron	35
Vitamin A	190
Vitamin C	270
Vitamin B6	51
Vitamin B12	12
Folate	24
Zinc	33

Asian-style Spaghetti & Chicken Salad in Baked Wonton Cups

Ingredients

Food Safety

Steps

Helpful Tip

Nutrition Info

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