Thai Chicken Salad

* Exported from MasterCook *

Thai Chicken Salad

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups vegetable oil -- for frying
20 won ton skins -- cut into 1/4 inch
strips
8 Cups shredded mixed salad greens
4 Cups bite-size pieces of barbecued or roast
chicken (from a 3 lb bird)
1 Cup bean sprouts
1 Large yellow bell pepper -- cut into thin
julienne
1/2 European seedless cucumber (about 8 oz) -- cut into thi
n
julienne
6 Tb fresh lime juice
1/4 Cup fish sauce (nuoc mam)
1/4 Cup light brown sugar -- (packed)
4 serrano chiles -- seeded and minced
1/2 Tsp freshly grated nutmeg
1 Tblsp finely minced fresh lemon grass (optional)
1 Tblsp finely minced fresh ginger
1/4 Cup minced fresh mint
3 Tblsp minced fresh basil
1/4 Cup dry-roasted unsalted peanuts -- coarsely chopped

In a large skillet, heat the oil over moderately high heat until a strip
of won ton bounces across the surface. Add the won ton strips in
batches and fry, turning, until crisp and golden, about 1 minute.
Transfer to paper towels; drain well.

In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow
pepper and cucumber.

In a medium bowl, whisk together the lime juice, fish sauce, brown
sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the
dressing to the salad and toss well. Gently fold in the crisp won ton
strips. Turn out onto a serving platter and sprinkle with the peanuts.


- - - - - - - - - - - - - - - - - -