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Thai Chicken Salad

 

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3 c Vegetable oil; for frying

20 Won ton skins

cut into 1/4 inch strips 8 c Shredded mixed salad greens

4 c Barbecued or roast chicken

in bite-size pieces (from a 3 lb bird) 1 c Bean sprouts

1 lg Yellow bell pepper

cut into thin julienne 1/2 European seedless cucumber

cut into thin julienne 6 tb Fresh lime juice

1/4 c Fish sauce (nuoc mam)

1/4 c (packed) light brown sugar

4 Serrano chiles

seeded and minced 1/2 ts Freshly grated nutmeg

1 tb Fresh lemon grass (optional)

(finely minced) 1 tb Finely minced fresh ginger

1/4 c Minced fresh mint

3 tb Minced fresh basil

1/4 c Dry-roasted unsalted peanuts

coarsely chopped 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.

Stephanie da Silva

 

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