Thai Chicken Salad Recipe
Ingredients:
- 3 cup vegetable oil, for frying
- 20 won ton skins cut into ¼ inch strips
- 8 cup shredded mixed salad greens
- 4 cup barbecued or roast chicken in bite-size pieces from a 3 lb bird
- 1 cup bean sprouts
- 1 large yellow bell pepper cut into thin julienne
- 1/2 European seedless cucumber cut into thin julienne
- 6 tbsp fresh lime juice
- 1/4 cup fish sauce
- 1/4 cup (packed) light brown sugar
- 4 Serrano chiles seeded and minced
- 1/2 tsp freshly grated nutmeg
- 1 tbsp fresh lemon grass (optional) finely minced
- 1 tbsp finely minced fresh ginger
- 1/4 cup minced fresh mint
- 3 tbsp minced fresh basil
- 1/4 cup dry-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.