Thai Chicken Salad Recipe

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Type: Thai Chicken Salad Free Cooking Recipe – Salad

Not bad!

Ingredients / Directions
3 cup(s) vegetable oil
for frying
20 won ton skins cut into ? inch strips
8 cup(s) shredded mixed salad greens
4 cup(s) barbecued or roast chicken in bite-size pieces from a 3 lb bird
1 cup(s) 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(s) fish sauce
1/4 cup(s) (packed) light brown sugar
4 Serrano chiles seeded and minced
1/2 teaspoon freshly grated nutmeg
1 tbsp fresh lemon grass (optional) finely minced
1 tbsp finely minced fresh ginger
1/4 cup(s) minced fresh mint
3 tbsp minced fresh basil
1/4 cup(s) 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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