Thai Chicken Salad
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
vegetable oil
for frying |
|
| 20 | each |
wonton wrappers
cut into 1/4 inch strips |
*
|
| 8 | cups |
mixed salad greens
mixed, shredded |
|
| 4 | cups |
chicken
roasted or bbq |
|
| 1 | cup |
mung bean sprouts
|
|
| 1 | large |
sweet yellow bell peppers
cut into thin julienne |
*
|
| ½ | each |
cucumbers
seedless, cut into thin julienne |
|
| 6 | tablespoons |
lime juice
|
|
| ¼ | cup |
fish sauce
nam pla |
*
|
| ¼ | cup |
brown sugar, light
packed |
*
|
| 4 | each |
serrano chiles
seeded and minced |
*
|
| ½ | teaspoon |
nutmeg
freshly grated |
|
| 1 | tablespoon |
lemongrass
fresh, optional |
|
| 1 | tablespoon |
ginger
fresh, minced |
|
| ¼ | cup |
mint leaves
minced fresh |
*
|
| 3 | tablespoons |
basil
minced fresh |
|
| ¼ | cup |
peanuts
unsalted, dry, coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
vegetable oil
for frying |
|
| 2E+1 | each |
wonton wrappers
cut into 1/4 inch strips |
*
|
| 1.9 | l |
mixed salad greens
mixed, shredded |
|
| 946 | ml |
chicken
roasted or bbq |
|
| 237 | ml |
mung bean sprouts
|
|
| 1 | large |
sweet yellow bell peppers
cut into thin julienne |
*
|
| 0.5 | each |
cucumbers
seedless, cut into thin julienne |
|
| 9E+1 | ml |
lime juice
|
|
| 59 | ml |
fish sauce
nam pla |
*
|
| 59 | ml |
brown sugar, light
packed |
*
|
| 4 | each |
serrano chiles
seeded and minced |
*
|
| 2.5 | ml |
nutmeg
freshly grated |
|
| 15 | ml |
lemongrass
fresh, optional |
|
| 15 | ml |
ginger
fresh, minced |
|
| 59 | ml |
mint leaves
minced fresh |
*
|
| 45 | ml |
basil
minced fresh |
|
| 59 | ml |
peanuts
unsalted, dry, coarsely chopped |
|
Directions
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.
