*  Exported from  MasterCook  *
 
                             Thai Chicken Salad
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Salads                           Thai
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Cups          vegetable oil -- for frying
   20                    won ton skins -- cut into 1/4 inch
                         strips
    8      Cups          shredded mixed salad greens
    4      Cups          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 (about 8 oz) -- cut into thi
 n
                         julienne
    6      Tb            fresh lime juice
      1/4  Cup           fish sauce (nuoc mam)
      1/4  Cup           light brown sugar -- (packed)
    4                    serrano chiles -- seeded and minced
      1/2  Tsp           freshly grated nutmeg
    1      Tblsp         finely minced fresh lemon grass (optional)
    1      Tblsp         finely minced fresh ginger
      1/4  Cup           minced fresh mint
    3      Tblsp         minced fresh basil
      1/4  Cup           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. 
 
 
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