Thai Chicken Salad

• 3 cups vegetable oil for frying
• 20 each wonton wrappers cut into 1/4 inch strips
• 8 cups mixed salad greens mixed, shredded
• 4 cups chicken roasted or bbq
• 1 cup mung bean sprouts
• 1 large sweet yellow bell peppers cut into thin julienne
• 1/2 each cucumbers seedless, cut into thin julienne
• 6 tablespoons lime juice
• 1/4 cup fish sauce nam pla
• 1/4 cup brown sugar, light packed
• 4 each serrano chiles seeded and minced
• 1/2 teaspoon nutmeg freshly grated
• 1 tablespoon lemongrass fresh, optional
• 1 tablespoon ginger fresh, minced
• 1/4 cup mint leaves minced fresh
• 3 tablespoons basil minced fresh
• 1/4 cup peanuts unsalted, dry, coarsely chopped

1. In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface.
2. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute.
3. Transfer to paper towels; drain well.
4. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
5. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil.
6. Add the dressing to the salad and toss well.
7. Gently fold in the crisp won ton strips.
8. Turn out onto a serving platter and sprinkle with the peanuts.

vegetable oil, wonton wrappers, mixed salad greens mixed, chicken, bean sprouts, sweet yellow bell peppers, cucumbers, lime juice, fish sauce, brown sugar, serrano chiles, nutmeg, lemongrass fresh, ginger fresh, mint, basil, peanuts

Taken from recipeland.com/recipe/v/thai-chicken-salad-35224 (may not work)