*  Exported from  MasterCook  *
 
                             Thai Chicken Salad
 
 Recipe By     : arielle@taronga.com (Stephanie da Silva)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oriental                         Poultry
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Cups          Vegetable Oil
   20                    Wonton Skins -- 1/4 -in strips
    8      Cups          Mixed Salad Greens -- Shredded
    4      Cups          Roast Chicken -- Bite-size
    1      Cup           Bean Sprouts,Raw
    1      Large         Yellow Pepper,Strips -- Julienne
      1/2                Cucumber, Seedless -- Julienne
    6      Tablespoons   Lime Juice,Fresh
      1/4  Cup           Nuoc Mam
      1/4  Cup           Sugar,Brown,Pressed Down
    4                    Chiles, Serrano -- Seed and Mince
      1/2  Teaspoon      Nutmeg -- Freshly grated
    1      Tablespoon    Lemon Grass -- Finely minced
    1      Tablespoon    Ginger,Fresh Slices -- Finely minced
      1/4  Cup           Mint, Fresh -- Finely minced
    3      Tablespoons   Basil,Fresh -- Finely minced
      1/4  Cup           Peanut, Dry-roasted, unsalted -- 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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