Thai chicken salad

1 servings

Ingredients

QuantityIngredient
3cupsVegetable oil; for frying
20Won ton skins cut into 1/4 inch strips
8cupsShredded mixed salad greens
4cupsBarbecued or roast chicken in bite-size pieces (from a 3 lb bird)
1cupBean sprouts
1largeYellow bell pepper cut into thin julienne
½European seedless cucumber cut into thin julienne
6tablespoonsFresh lime juice
¼cupFish sauce (nuoc mam)
¼cup(packed) light brown sugar
4Serrano chiles seeded and minced
½teaspoonFreshly grated nutmeg
1tablespoonFresh lemon grass (optional) (finely minced)
1tablespoonFinely minced fresh ginger
¼cupMinced fresh mint
3tablespoonsMinced fresh basil
¼cupDry-roasted unsalted peanuts coarsely chopped

Directions

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@... (Stephanie da Silva)