Thai Chicken Salad
Submitted by marianna
Crunchy Thai chicken salad with crispy wonton strips, bean sprouts, and peanuts tossed in a zesty lime-fish sauce dressing with fresh mint, basil, and lemongrass.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minThis salad has so many textures going on it practically crunches back at you.
Roasted or BBQ chicken sits on a mountain of mixed greens with bean sprouts, julienned yellow pepper, cucumber, and golden-fried wonton strips that shatter with every bite.
The dressing is where the magic lives: lime juice, fish sauce, brown sugar, serrano chiles, fresh ginger, lemongrass, mint, and basil all whisked together into something tangy, sweet, and fiery.
A shower of chopped peanuts on top seals the deal.
Pro Tips
- Fry the wonton strips in batches so they crisp evenly. They go from golden to burnt fast, so stay close.
- Fold the wonton strips in gently at the very end so they stay crunchy instead of getting soggy in the dressing.
- Rotisserie chicken from the store works great here and saves time on a busy weeknight.
- A pinch of freshly grated nutmeg in the dressing sounds unusual, but it adds a warm, spiced depth that ties everything together.
Ingredients
Directions
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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