Braden Family Cookbook

Chuck Braden

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THAI CHICKEN SALAD (for 2)                              Diane (Dee Dee) Joor

 2          cups spicy greens
1             cucumber, sliced in half lengthwise, seeded and sliced
3/4 - 1 C. bean sprouts
1          carrot, peeled and cut into matchstick pieces
1          medium chicken breast, cold poached, meat roughly shredded, bones and skin discarded
chopped dry roasted peanuts for garnish
        cup Thai Salad dressing (recipe follows)

THAI  SALAD DRESSING   (enough for 4)                                          

1      stalks lemon grass (the white part only) finely minced
3          TBSP. Fish sauce (the fermented kind)
5          TBSP. Fresh lime juice
2          TBSP. finely chopped fresh mint
2          TBSP. honey
3          small cloves fresh garlic, finely minced
2          TBSP. peanut oil
        TSP. Thai Chili hot sauce (to taste)

Combine all ingredients except peanut oil and chili paste.  Whisk well.  Whisk in peanut oil.  Add chili sauce to taste.  Makes a little less than a cup. 

Toss all ingredients except chicken, dressing & peanuts.  Dress salad w/about cup of dressing.  Toss.  Serve on chilled dinner plates.  Place of chicken on each salad.  Dress with a TSP. of dressing on chicken.  Serve with peanuts for individuals to garnish their own salads. 

Options.   Make one big salad and serve with tongs.  Add a little thinly sliced red onion. 

Wine:            Gerwertztramminer (should be slightly sweet due to honey in recipe)