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  1. Exported from MasterCook

  2. Thai Chicken Salad

  3. Recipe By : arielle

  4. taronga.com (Stephanie da Silva)

  5. 1 Preparation Time :

  6. Categories : Oriental Poultry

  7. Salads

  8. Amount Measure Ingredient -- Preparation Method -- -- --

  9. 3 Cups Vegetable Oil

  10. 20 Wonton Skins -- 1/4 -in strips

  11. 8 Cups Mixed Salad Greens -- Shredded

  12. 4 Cups Roast Chicken -- Bite-size

  13. 1 Cup Bean Sprouts,Raw

  14. 1 Large Yellow Pepper,Strips -- Julienne

  15. 1/2 Cucumber, Seedless -- Julienne

  16. 6 Tablespoons Lime Juice,Fresh

  17. 1/4 Cup Nuoc Mam

  18. 1/4 Cup Sugar,Brown,Pressed Down

  19. 4 Chiles, Serrano -- Seed and Mince

  20. 1/2 Teaspoon Nutmeg -- Freshly grated

  21. 1 Tablespoon Lemon Grass -- Finely minced

  22. 1 Tablespoon Ginger,Fresh Slices -- Finely minced

  23. 1/4 Cup Mint, Fresh -- Finely minced

  24. 3 Tablespoons Basil,Fresh -- Finely minced

  25. 1/4 Cup Peanut, Dry-roasted, unsalted -- Coarsely chopped

  26. In a large skillet, heat the oil over moderately high heat until a strip

  27. of won ton bounces across the surface. Add the won ton strips in batches

  28. and fry, turning, until crisp and golden, about 1 minute. Transfer to

  29. paper towels; drain well.

  30. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow

  31. pepper and cucumber.

  32. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar,

  33. chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to

  34. the salad and toss well. Gently fold in the crisp won ton strips. Turn

  35. out onto a serving platter and sprinkle with the peanuts. - - - - - - - - - - - - - - - - - -

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