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Thai Chicken 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


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

Yield: 4 servings.


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