Thai chicken salad
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Thai chicken salad
  Thai    Chicken    Salad    Poultry  
Last updated 6/12/2012 12:45:10 AM. Recipe ID 4869. Report a problem with this recipe.
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      Title: Thai chicken salad
 Categories: Salads, Poultry, Thai
      Yield: 1 Servings
 
      3 c  Vegetable oil; for frying
     20    Won ton skins
           -- cut into 1/4 inch strips
      8 c  Shredded mixed salad greens
      4 c  Barbecued or roast chicken
           -- in bite-size pieces
           -- (from a 3 lb bird)
      1 c  Bean sprouts
      1 lg Yellow bell pepper
           -- cut into thin julienne
    1/2    European seedless cucumber
           -- cut into thin julienne
      6 tb Fresh lime juice
    1/4 c  Fish sauce (nuoc mam)
    1/4 c  (packed) light brown sugar
      4    Serrano chiles
           -- seeded and minced
    1/2 ts Freshly grated nutmeg
      1 tb Fresh lemon grass (optional)
           -- (finely minced)
      1 tb Finely minced fresh ginger
    1/4 c  Minced fresh mint
      3 tb Minced fresh basil
    1/4 c  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.
  
  From: arielle@taronga.com (Stephanie da Silva)
 




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Recipe ID 4869 (Apr 03, 2005)

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