Thai Chicken Salad #2
| Yield: | 8 Servings |
| Categories: | Salad |
| 3 | c | Vegetable oil |
| 20 | Wonton skins; 1/4-inch strips | |
| 8 | c | Mixed salad greens; shredded |
| 4 | c | Roast chicken; bite-size |
| 1 | c | Bean sprouts; raw |
| 1 | lg | Yellow pepper; strips, julienne |
| 1/2 | Cucumber; seedless, julienne | |
| 6 | tb | Lime juice;fresh |
| 1/4 | c | Nuoc mam |
| 1/4 | c | Brown sugar; pressed down |
| 4 | Serrano chiles; seeded, minced | |
| 1/2 | ts | Nutmeg; freshly grated |
| 1 | tb | Lemon grass; finely minced |
| 1 | tb | Fresh ginger; finely minced |
| 1/4 | c | Fresh mint; finely minced |
| 3 | tb | Fresh basil; finely minced |
| 1/4 | c | Dry-roasted unsalted peanuts; coarsely chopped |
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