Main Menu
 
Browse Recipe Categories
» American Indian (31)
» Barbeque (16)
» Beef (49)
» Bread (21)
» British (7)
» Cakes (65)
» Candy (25)
» Casseroles (5)
» Chinese (54)
» Cookies (14)
» Desserts (50)
» Dips (3)
» Drinks (44)
» Fish (11)
» French (7)
» From Shop (5)
» German (10)
» Greek (5)
» Indian (21)
» Irish (26)
» Italian (9)
» Jambalaya (6)
» Japanese (11)
» Lamb (4)
» Mexican (40)
» Misc Unsorted (95)
» Oriental (28)
» Pies (24)
» Pork (31)
» Poultry (25)
» Puddings (8)
» Salads (24)
» Sandwich (7)
» Sauces (5)
» Seafoods (74)
» Soups (14)
» Syrups (1)
» Thai (12)
» Vegetables (13)
Recipe Search
Search recipe in
  Home » Thai » Thai Chicken Salad
recipes A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Thai Chicken Salad
  Category: Thai  
  By:  Administrator  
  Date Posted: Nov. 1, 2011
  Hits: 471
  Rating:  (3.0) votes 42
  Rate this recipe
Ingredients
Thai Chicken Salad
Sanjiv Singh

A crispy, spicy salad in the Thai tradition. Serves 8-10.

3 cups vegetable oil, for frying
20 won ton skins, cut into 1/4 inch strips
8 cups shredded mixed salad greens
4 cups of 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 julienned
6 tablespoons fresh lime juice
1/4 cup fish sauce (nuoc mam)
1/4 cup (packed) light brown sugar
4 serrano chiles, seeded and minced
1/2 teaspoon freshly grated nutmeg
1 tablespoon finely minced fresh lemon grass (optional)
1 tablespoon minced fresh ginger
1/4 cup minced fresh mint
3 tablespoons minced fresh basil
1/4 cup dry-roasted unsalted peanuts, coarsely chopped

Instructions
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.

There are (0) comments
Write a Comment
To be able to leave a comment please login at the top right corner or Register.


10 Newest Recipes
» Fried chicken batter
 29 - days ago
» Fried Chicken Batter
 41 - days ago
» Vegan Chocolate Cake
 2,191 - days ago
» Green Bean Casserole
 2,191 - days ago
» Grandma''s Apple Bread
 2,192 - days ago
» Pork Fried Rice
 2,333 - days ago
» Mulberry muffins
 2,333 - days ago
» Southwestern Salsa (Brian''s)
 2,333 - days ago
» Biscuits and Gravy
 2,333 - days ago