Thai Chicken Salad
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
Dressing
Cover cloud ears with hot water.
Let stand 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.
Yields 4 servings.
Dressing
1/4 cup lemon juice
3 tablespoons fish sauce
2 teaspoons granulated sugar
1 serrano chile, seeded and chopped
Mix all ingredients.
