Thai Mixed Salad
2 tablespoons vegetable oil for stir frying
2 whole chicken breasts, boned, skined, cut in thin slices
1 carrot, julienned
1 bell pepper, red, julienned
1 1/2 quarts iceberg lettuce, shredded
1 cup vegetable oil
1/3 cup vinegar
2 tablespoons soy sauce
2 tablespoons peanut butter, smooth
4 cloves garlic, minced
1 teaspoon red chiles, crushed
1/4 cup fresh cilantro, chopped
2 tablespoons peanuts, chopped
1/4 cup baby shrimp
Heat 2 tablespoons of oil in wok or large skillet, add chicken.
Stir-fry over high heat for 4-5 minutes or until done. Remove
chicken with slotted spoon. Add carrots and red pepper and stir-fry
for 4-5 minutes. Return chicken to skillet to keep warm.
Mound lettuce on the serving platter.
In a jar, combine 1 cup oil, vinegar, soy sauce, peanut butter,
garlic and red chiles. Shake well until peanut butter is dissolved.
Place chiken and vegetables on lettuce. Garnish with cilantro,
peanuts and shrimp.
Just before serving, pour desired amount of dressing over salad.
Save extra dressing for another occasion.