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Thai Chicken Salad

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    Source: www.healthyhomerecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B9, H, C, E
    MineralsSelenium, Zinc, Iodine, Fluorine, Manganese, Potassium, Iron, Magnesium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Thai Chicken Salad

    2. Sanjiv Singh

    3. A crispy, spicy salad in the Thai tradition. Serves 8-10.

    4. 3 cups vegetable oil, for frying

    5. 20 won ton skins, cut into 1/4 inch strips

    6. 8 cups shredded mixed salad greens

    7. 4 cups of bite-size pieces of barbecued or roast chicken (from a 3 lb bird)

    8. 1 cup bean sprouts

    9. 1 large yellow bell pepper , cut into thin julienne

    10. 1/2 European seedless cucumber julienned

    11. 6 tablespoons fresh lime juice

    12. 1/4 cup fish sauce (nuoc mam)

    13. 1/4 cup (packed) light brown sugar

    14. 4 serrano chiles, seeded and minced

    15. 1/2 teaspoon freshly grated nutmeg

    16. 1 tablespoon finely minced fresh lemon grass

    17. 1 tablespoon minced fresh ginger

    18. 1/4 cup minced fresh mint

    19. 3 tablespoons minced fresh basil

    20. 1/4 cup dry-roasted unsalted peanuts , coarsely chopped

    Instructions Jump to Ingredients ↑

    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.

    4. 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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