 |
|
Thai Chicken Salad
3 cups vegetable oil
20 wonton skins, sliced into 1/4" strips
8 cups mixed salad greens, shredded
4 cups roast chicken, cut into bite-sized pieces
1 cup bean sprouts
1 yellow pepper, julienned
1/2 cucumber, julienned
6 tablespoons fresh lime juice
1/4 cup nuoc mam
1/4 cup packed brown sugar
4 serrano chiles, seeded and minced
1/2 teaspoon grated nutmeg
1 tablespoon lemongrass, finely minced
1 tablespoon finely minced ginger
1/4 cup fresh mint, finely minced
3 tablespoons fresh basil, finely minced
1/4 cup dry-roasted peanuts, coarsely chopped
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, lemongrass, 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.
|
|
Thai Chicken Salad 03