posted by Angel 03-05-100 6:37 PM
* Exported from MasterCook Mac *
Thai Chicken Salad
Recipe By : Sean Donnellan in __Something Tastes Funny__
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chicken and Poultry
Chinese and Oriental Salads, Green and Leafy
Amount Measure Ingredient -- Preparation Method
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1/4 cup fresh cilantro leaves
3 tablespoons tamari -- or soy sauce
1 tablespoon water
1 tablespoon Thai fish sauce -- (nam pla)
2 garlic cloves -- minced
1/2 teaspoon black pepper -- freshly ground
2 large chicken breast halves (skinned, boned) -- cut in cubes
4 ounces cellophane noodles
3 tablespoons lime juice -- freshly squeezed
1 teaspoon sugar
1 head romaine lettuce -- torn in pieces
2 plum tomatoes -- cut in wedges
1 medium cucumber -- peeled and chopped
4 scallions -- thinly sliced
2 tablespoons dry-roasted peanuts -- chopped
Mix cilantro, 1/2 tablespoons soy sauce, the water, fish sauce, garlic, and pepper in a shallow bowl. Add chicken cubes and mix to coat, cover and marinate in refrigerator for at least 30 minutes or up to 24 hours.
Soak the cellophane noodles for 20 minutes in enough water to cover and then drain and gently squeeze out extra moisture with a dish towel. Cut into 2-inch pieces.
Preheat broiler. Drain the chicken from the marinade (discard the marinade), place in a baking dish, and broil for 10 minutes or until cooked through.
While chicken is cooking, make dressing: Combine lime juice, remaining 1/2 tablespoons soy sauce, and the sugar in a screw-top jar cover and shake.
Line plates with lettuce arrange noodles on top and place the chicken, tomatoes and cucumber cubes over noodles. Drizzle dressing on top then sprinkle scallions and peanuts over all.
Makes 4 servings.
Note: Look for cellophane noodles and Thai fish sauce in the ethnic foods aisle of the supermarket or in an Asian market. Feel free to substitute shrimp, beef or tofu for the chicken.
* Exported from MasterCook *
Thai Chicken Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
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3 cups Vegetable oil -- for frying
20 Won ton skins -- cut into 1/4 inch strips
8 cups Shredded mixed salad greens
4 cups Barbecued or roast chicken -- in bite-size pieces -- (from a 3 lb. bird)
1 cup Bean sprouts
1 large Yellow bell pepper -- cut into thin julienne
1/2 European seedless cucumber -- cut into thin julienne
6 tbl. 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 tsp. Freshly grated nutmeg
1 tbl. Fresh lemon grass (optional) -- (finely minced)
1 tbl. Finely minced fresh ginger
1/4 cup Minced fresh mint
3 tbl. Minced fresh basil
1/4 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.