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