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LOCATION: Recipes >> Salad Recipes >> Thai Chicken Salad

Print this Recipe    Thai Chicken Salad

3 cups vegetable oil, for frying
20 won ton skins, cut into 1/4 inch strips
8 cups shredded mixed salad greens
4 cups of bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
1 cup bean sprouts
1 large yellow bell pepper, cut into thin julienne
1/2 European seedless cucumber (about 8 ounces), cut into thin julienne
6 tablespoons fresh lime juice
1/4 cup fish sauce (nuoc mam)
1/4 cup (packed) light brown sugar
4 serrano chiles, seeded and minced
1/2 teaspoon freshly grated nutmeg
1 tablespoon finely minced fresh lemon grass (optional)
1 tablespoon finely minced fresh ginger
1/4 cup minced fresh mint
3 tablespoons minced fresh basil
1/4 cup dry-roasted unsalted 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, 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.

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