Recipe: Thai Chicken Cucumber Salad (blender or food processor)

THAI CHICKEN CUCUMBER SALAD

FOR THE THAI DRESSING:
2 dried red chile peppers* (or fresh Serrano peppers; sliced, or cayenne pepper to taste)
1/2 tsp ground pepper
1 1/2 tsp chopped garlic
1 tbsp Asian fish sauce (nam pla)
1/2 tsp sugar
3 tbsp vegetable oil
juice of 1/2 lemon or lime
FOR THE SALAD:
4 cooked chicken breast halves, sliced very thin .
2 medium cucumbers; sliced 1/4-inch thick, cut in half and seeded
4 small nodes of ginger, cut into fine slivers
1 green onion, thinly sliced
2 stalks celery, cut julienne
1 tbsp cilantro leaves

TO MAKE THE DRESSING:
In a blender or food processor, blend the chile peppers, black pepper, garlic, nam pla, sugar, vegetable oil and lemon juice.

TO MAKE THE SALAD:
Toss the chicken and vegetables in the dressing. Sprinkle with the cilantro leaves.

*Red chile peppers; seeded and soaked in water for about 5 minutes.

Servings: 4
Source: Dallas Morning News, July 26, 1995