Thai chicken cucumber salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried red chile peppers ** | |
| . * OR * | ||
| . 1 fresh serrano; sliced | ||
| . * OR * | ||
| . cayenne pepper to taste | ||
| ½ | teaspoon | Ground pepper |
| 4 | Chicken breast halves; | |
| . sliced very thin | ||
| 2 | mediums | Cucumbers; sliced 1/4-inch |
| . thick; cut in half & | ||
| . seeded | ||
| 1½ | teaspoon | Garlic; chopped |
| 1 | tablespoon | Asian fish sauce (nam pla) |
| ½ | teaspoon | Sugar |
| 3 | tablespoons | Vegetable oil |
| Juice of 1/2 lemon or lime | ||
| 4 | smalls | Nodes of ginger; cut into |
| . fine slivers | ||
| 1 | Green onion; thinly sliced | |
| 2 | Stalks celery; cut julienne | |
| 1 | tablespoon | Cilantro leaves |
Directions
THAI DRESSING
SALAD
** Red chile peppers; seeded and soaked in water for about 5 minutes.
Make the dressing.
In a blender or food processor, blend the chile peppers, black pepper, garlic, nam pla, sugar, vegetable oil and lemon juice.
Toss the chicken and vegetables in the dressing. Sprinkle with the cilantro leaves.
Nutritional Information per serving: 273 calories, 16g fat, 72mg cholesterol, 365mg sodium
** Dallas Morning News - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95