🫙 From the Spice Rack
Thai Chicken Salad
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 bir...
maineasy
Ingredients8 items
Ingredients
- 3cup vegetable oil; for frying
- 20won ton skins
- 4cup barbecued or roast chicken
- 1large yellow bell pepper
- 1/4cup fish sauce (nuoc mam)
- 1/4cup (packed) light brown sugar
- 4serrano chiles
- 1tbsp fresh lemon grass (optional)
Directions
- 1
3 c Vegetable oil
- 2
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 piece
- 3
Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute
- 4
Transfer to paper towels
- 5
drain well
- 6
In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber
- 7
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil
- 8
Add the dressing to the salad and toss well