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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
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. |
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