Thai chicken cucumber salad

Yield: 4 servings

Measure Ingredient
2 \N Dried red chile peppers **
\N \N . * OR *
\N \N . 1 fresh serrano; sliced
\N \N . * OR *
\N \N . cayenne pepper to taste
½ teaspoon Ground pepper
4 \N Chicken breast halves;
\N \N . sliced very thin
2 mediums Cucumbers; sliced 1/4-inch
\N \N . thick; cut in half &
\N \N . seeded
1½ teaspoon Garlic; chopped
1 tablespoon Asian fish sauce (nam pla)
½ teaspoon Sugar
3 tablespoons Vegetable oil
\N \N Juice of 1/2 lemon or lime
4 smalls Nodes of ginger; cut into
\N \N . fine slivers
1 \N Green onion; thinly sliced
2 \N Stalks celery; cut julienne
1 tablespoon Cilantro leaves

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

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