Thai chicken salad 2
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Thai chicken salad 2
  Thai    Chicken    Salad  
Last updated 6/12/2012 1:26:30 AM. Recipe ID 60945. Report a problem with this recipe.
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      Title: Thai chicken salad 2
 Categories: Main dish, Thai
      Yield: 1 Servings
  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.
  From: (Clay Irving) Converted by MMCONV vers. 1.40

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Recipe ID 60945 (Apr 03, 2005)

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