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Thai Chicken Summer Salad


Thursday, January 01, 2004
Asian/Appetizers-Side Dish
For The Salad:2 C shredded romaine lettuce
2 C bean sprouts
1 C julienned cucumber
1/3 C chopped fresh mint
1/3 C chopped fresh basil

For The Noodles:
1/2 lb dried rice vermicelli

For The Vietnamese Dipping Sauce:
2 small cloves garlic, sliced
1 tsp ground chili paste
1/4 C fish sauce
2/3 C hot water
2 Tbsp fresh lime juice
1/4 C sugar
2 Tbsp shredded carrots

For The Topping:
1 whole boneless chicken breast
2 Tbsp minced lemon grass
1 tsp fish sauce
1 tsp soy sauce
2 Tbsp vegetable oil
3 cloves garlic, sliced
1/2 red (or mild white) onion, sliced

For The Garnish:
Roasted, chopped peanuts
Mix dipping sauce ingredients together.

Boil noodles 4-5 minutes; rinse and drain. Marinate chicken in lemon grass, fish sauce, soy sauce and sugar.

Combine salad ingredients, place in salad bowls w/noodles.

Heat oil in non-stick pan; add onion & garlic. Stir-fry for 30 seconds. Remove chicken from marinade; stir-fry for 3-4 minutes.

Divide chicken among bowls. Add dipping sauce and mix well.
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