Category : International Cuisine
Author : Olga Drozd
Hits : 3147
Date : 20/06/2003
Thai Chicken SaladSanjiv SinghA crispy, spicy salad in the Thai tradition. Serves 8-10.3 cups vegetable oil, for frying20 won ton skins, cut into 1/4 inch strips8 cups shredded mixed salad greens4 cups of bite-size pieces of barbecued or roast chicken (from a 3 lb bird)1 cup bean sprouts1 large yellow bell pepper, cut into thin julienne1/2 European seedless cucumber julienned6 tablespoons fresh lime juice1/4 cup fish sauce (nuoc mam)1/4 cup (packed) light brown sugar4 serrano chiles, seeded and minced1/2 teaspoon freshly grated nutmeg1 tablespoon finely minced fresh lemon grass (optional)1 tablespoon minced fresh ginger1/4 cup minced fresh mint3 tablespoons minced fresh basil1/4 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.
Broccoli is available year-round from California, and available from Washington from June through October.
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