Thai chicken salad

 
                             Thai Chicken Salad
 
 Recipe By     : Sean Donnellan in __Something Tastes Funny__
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Chicken and Poultry
                 Chinese and Oriental             Salads, Green and Leafy
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           fresh cilantro leaves
    3      tablespoons   tamari -- or soy sauce
    1      tablespoon    water
    1      tablespoon    Thai fish sauce -- (nam pla)
    2                    garlic cloves -- minced
      1/2  teaspoon      black pepper -- freshly ground
    2      large         chicken breast halves (skinned, boned) -- cut in
 cubes
    4      ounces        cellophane noodles
    3      tablespoons   lime juice -- freshly squeezed
    1      teaspoon      sugar
    1      head          romaine lettuce -- torn in pieces
    2                    plum tomatoes -- cut in wedges
    1      medium        cucumber -- peeled and chopped
    4                    scallions -- thinly sliced
    2      tablespoons   dry-roasted peanuts -- chopped
 
 Mix cilantro, 1/2 tablespoons soy sauce, the water. fish sauce, garlic,
 and pepper in a shallow bowl. Add chicken cubes and mix to coat, cover
 and marinate in refrigerator for at least 30 minutes or up to 24 hours.
 
 Soak the cellophane noodles for 20 minutes in enough water to cover and
 then drain and gently squeeze out extra moisture with a dish towel. Cut
 into 2-inch pieces.
 
 Preheat broiler. Drain the chicken from the marinade (discard the
 marinade), place in a baking dish, and broil for 10 minutes or until
 cooked through.
 
 While chicken is cooking, make dressing: Combine lime juice, remaining
 1/2 tablespoons soy sauce, and the sugar in a screw-top jar cover and
 shake. Line plates with lettuce arrange noodles on top and place the
 chicken, tomatoes and cucumber cubes over noodles. Drizzle dressing on
 top then sprinkle scallions and peanuts over all.  Makes 4 servings.
 
 Note: Look for cellophane noodles and Thai fish sauce in the ethnic
 foods aisle of the supermarket or in an Asian market. Feel free to
 substitute shrimp, beef or tofu for the chicken.
 
 Per Serving: Calories (kcal) 327.5, Total Fat (g) 10.4, Saturated Fat
 (g) 2.6, Cholesterol (mg) 47, Carbohydrate (g) 36.2, Dietary Fiber (g)
 6.9, Protein (g) 23.8, Sodium (mg) 1,248, Calcium (mg) 102, Iron (mg)
 3.6, Vitamin C (mg) 57, Vitamin A (i.u.) 4,219.
 
 Recipe From: __Something Tastes Funny__, Sean Donnellan, Recipes by
 Naidre Miller, Photos by Max S. Gerber, Warner Books, 189 pages, ISBN
 0-446-67322-6.
 
 Formatted to MasterCook on 6/13/97 by Terri Law .
 
 
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