Thai Chicken Salad
Chicken, shrimp, and herbs in a spicy Thai-style salad with lemon juice and fish sauce dressing.
Ingredients
- 4 dried cloud ears or 2 dried black fungus
- 1/2 pkg (3 3/4 oz) cellophane noodles
- 2 green onions, sliced
- 1 small cooked chicken breast, shredded
- 4 oz medium shrimp, chopped
- 1/2 C shredded spinach
- 1/4 C chopped peanuts
- 1 T snipped mint leaves
- Lettuce leaves
- Snipped fresh cilantro
- 1/4 C lemon juice
- 3 T fish sauce
- 2 t sugar
- 1 serrano chile, seeded and chopped
Instructions
- Soak cloud ears in hot water 20 mins, slice. Soak noodles 10 mins, then cook.
- Mix onions, chicken, shrimp, spinach, peanuts and mint.
- Arrange lettuce, top with noodles and chicken mix. Sprinkle with cilantro and cloud ears.
- Mix dressing ingredients and serve on side.