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PrintAsian-style Spaghetti & Chicken Salad in Baked Wonton Cups
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!
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!
![[+]](/images/uploads/recipes/2011/Jan/21/453_view.jpg)
Asian-style Spaghetti & Chicken Salad in Baked Wonton Cups
1/2 lb
whole wheat spaghetti
200 g
2 cups
chicken, cooked
500 mL
2 Tbsp
soy sauce
30 mL
2 Tbsp
rice vinegar
30 mL
2 Tbsp
ketchup
30 mL
1 Tbsp
honey
15 mL
1 Tbsp
sesame oil, toasted
15 mL
1 Tbsp
canola oil
15 mL
2 Tbsp
ginger, fresh, minced
30 mL
2 cloves
garlic, minced
2 cloves
1 tsp
red pepper flakes
5 mL
2 cups
carrot(s), peeled, grated
500 mL
2 cups
yellow pepper, sliced
500 mL
1 cup
green onion(s), thinly sliced
250 mL
1/2 cup
cilantro, fresh, minced
125 mL
6
egg roll wrappers
6
-
cooking oil spray
-
6
small metal bowls
6
2 Tbsp
sesame seeds
30 mL
4 sprigs
cilantro, for garnish
4 sprigs
Preparation
Serves 6
Cook time :
15 min
|
Preparation time :
15 min
Asian-style Spaghetti & Chicken Salad in Baked Wonton Cups
1
Cook spaghetti in boiling unsalted water until al dente.
2
Shred cooked chicken into strips using 2 forks or your hands.
3
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.
4
Toss chicken, carrots, peppers and green onions with cooked pasta, minced cilantro and dressing.
5
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 (180°C) or until golden. Let cool and remove baked wonton wrapper from bowl.
6
Toast the sesame seeds in a dry skillet. Don’t leave unattended as they burn easily.
7
To serve, arrange salad in baked wonton cups and top with toasted sesame seeds. Garnish with a cilantro sprig (optional garnish).
Notes: 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.
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