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1
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.
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2
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.
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3
In a large bowl, mix together the salad greens, red bell pepper, green onions and carrots.
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4
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.
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5
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.
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6
Notes:
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7
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.
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8
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 375u00b0F oven for about 7-10 minutes.
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9
If you have any leftover dressing it will keep in the fridge for about a week.
