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THAI CHICKEN SALAD



The Thai version of this popular Asian dish!


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

 THAI CHICKEN SALAD

INGREDIENTS: SERVES 4

INGREDIENTS:
• 3 cups vegetable oil, for frying
• 20 won ton skins, cut into 1/4 inch strips
• 8 cups   shredded mixed salad greens
• 4 cups   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 oz), cut into thin julienne 
• 6 tblsp  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 tsp  freshly grated nutmeg
• 1 tblsp  finely minced fresh lemon grass (optional)
• 1 tblsp  finely minced fresh ginger
• 1/4 cup  minced fresh mint
• 3 tblsp  minced fresh basil
• 1/4 cup  dry-roasted unsalted peanuts, coarsely chopped

DIRECTIONS: 

1.  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. 

2.  In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. 

3.  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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