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Thai Chicken Salad






  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.

Yields 4 servings.


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