Ingredients
- • Thai Chicken Salad
- • Sanjiv Singh
- • A crispy, spicy salad in the Thai tradition. Serves 8-10.
- • 3 cups vegetable oil, for frying
- • 20 won ton skins, cut into 1/4 inch strips
- • 8 cups shredded mixed salad greens
- • 4 cups of 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 julienned
- • 6 tablespoons 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 teaspoon freshly grated nutmeg
- • 1 tablespoon finely minced fresh lemon grass (optional)
- • 1 tablespoon minced fresh ginger
- • 1/4 cup minced fresh mint
- • 3 tablespoons minced fresh basil
- • 1/4 cup dry-roasted unsalted peanuts, coarsely chopped
Instructions
- 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.
