Thai Chicken Salad

Yield: 4 servings.

Ingredients

Salad

• 4 small dried cloud ears or 2 pieces dried black fungus
• 1/2 (3 3/4 ounce) package cellophane noodles
• 2 scallions (with tops), thinly sliced
• 1 small whole chicken breast, cooked, skinned and shredded
• 6 medium shrimp, cooked and coarsely chopped
• 1/2 cup shredded fresh spinach
• 1/4 cup coarsely chopped peanuts
• 1 tablespoon minced mint leaves
• Romaine or leaf lettuce leaves
• Minced fresh cilantro

Dressing

• 1/4 cup lemon juice
• 3 tablespoons fish sauce
• 2 teaspoons granulated sugar
• 1 serrano chile, seeded and chopped

Instructions

1. Cover cloud ears with hot water. Let stand for 20 minutes; drain. Cut into thin slices.
2. Cover cellophane noodles with cold water. Let stand 10 minutes; drain.
3. Cook noodles in boiling water until tender, about 10 minutes; drain.
4. Cut noodles to shorten strands; cool.
5. Mix scallions, chicken, shrimp, spinach, peanuts and mint.
6. Line a small platter with romaine leaves; arrange cellophane noodles on top.
7. Spoon chicken mixture over noodles.
8. Sprinkle with cilantro and cloud ears.
9. Serve with Dressing.
10. Dressing: Mix all ingredients.