Thai Chicken Salad 2
Ingredients| 1 no ingredients |
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Ingredients:
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 thin julienne 6 tblsp fresh
lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown
sugar 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.
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From: [email protected] (Clay Irving) Converted by MMCONV vers. 1.40
Servings: 1
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