Thai Chicken Salad Recipe

Name: Thai Chicken Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. vegetable oil, for frying; 20 won ton skins, cut into 1/4 inch strips; 8 c. shredded mixed salad greens; 4 c. bite-size pcs of barbecued or possibly roast chicken (from a 3 lb bird); 1 c. bean sprouts; 1 large yellow bell pepper, cut into thin julienne; 1/2 european seedless cucumber (about 8 ounce), cut into thin julienne; 6 tblsp fresh lime juice; 1/4 c. fish sauce (nuoc mam); 1/4 c. (packed) light brown sugar; 4 serrano chiles, seeded and chopped; 1/2 tsp freshly grated nutmeg; 1 tblsp finely chopped fresh lemon grass (optional); 1 tblsp finely chopped fresh ginger; 1/4 c. chopped fresh mint; 3 tblsp chopped fresh basil; 1/4 c. dry-roasted unsalted peanuts, coarsely minced

Servings: persons

3 c. vegetable oil, for frying
20 won ton skins, cut into 1/4 inch strips
8 c. shredded mixed salad greens
4 c. bite-size pcs of barbecued or possibly roast chicken (from a 3 lb bird)
1 c. bean sprouts
1 large yellow bell pepper, cut into thin julienne
1/2 european seedless cucumber (about 8 ounce), cut into thin julienne
6 tblsp fresh lime juice
1/4 c. fish sauce (nuoc mam)
1/4 c. (packed) light brown sugar
4 serrano chiles, seeded and chopped
1/2 tsp freshly grated nutmeg
1 tblsp finely chopped fresh lemon grass (optional)
1 tblsp finely chopped fresh ginger
1/4 c. chopped fresh mint
3 tblsp chopped fresh basil
1/4 c. dry-roasted unsalted peanuts, coarsely minced

1
In a large skillet, heat the oil over moderately high heat till a strip of won ton bounces across the surface.
2
Add in the won ton strips in batches and fry, turning, till crisp and golden brown, 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 in the dressing to the salad and toss well.
7
Gently mix in the crisp won ton strips.
8
Turn out onto a serving platter and sprinkle with the peanuts.

2228

kcal

Calories

198

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 c. vegetable oil, for frying, 20 won ton skins, cut into 1/4 inch strips, 8 c. shredded mixed salad greens, 4 c. bite-size pcs of barbecued or possibly roast chicken (from a 3 lb bird), and more.

Yes, Thai Chicken Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!