Recipe: Thai Chicken Salad

THAI CHICKEN SALAD

1 broiler-fryer chicken, cooked, skinned and cut into thin shreds
1 cucumber, peeled, seeded, shredded
2 cups fresh bean sprouts
2 fresh green chilies seeded, shredded
1/2 small red onion, sliced thin and broken into rings
1 tablespoon shredded fresh ginger
Lime-Mint Dressing (recipe follows)
1/2 cup chopped fresh cilantro (roots, stems, leaves)
1/4 cup chopped peanuts

Make Lime-Mint dressing first and set aside. In large bowl, mix together chicken and cucumber. In another bowl, mix together bean sprouts, chilies, onion and ginger. (If not serving immediately, cover and refrigerate ingredients.) At serving time, stir together Lime-Mint Dressing, chicken-cucumber mixture, bean sprout mixture and cilantro. Sprinkle with chopped peanuts and serve.

Makes 4 - 6 Servings.

Lime-Mint Dressing:
Mix together 1/4 cup fresh lemon juice, 3 tablespoons fish sauce, 2 tablespoons vegetable oil, 5 teaspoons sugar, 1 tablespoon chopped mint leaves, 2 cloves garlic (minced) and 1/2 teaspoon salt. Stir until sugar dissolves.

Source: National Chicken Council