Recipe for cooking Thai Chicken Salad

Recipes from Thailand :: Thai Main Dish Poultry

4 small dried cloud ears or 2 pieces dried black fungus
1/2 (3 3/4 ounce) pkg. cellophane noodles
2 scallions (with tops), thinly sliced
1 small whole chicken breast, cooked, skinned and shredded
6 med. shrimp, cooked and coarsely chopped
1/2 c. shredded fresh spinach
1/4 c. coarsely chopped peanuts
1 Tbsp. minced mint leaves
Romaine or leaf lettuce leaves
Minced fresh cilantro
Dressing

Cover cloud ears with hot water. Let stand 20 mins.; drain. Cut into thin slices. Cover cellophane noodles with cold water. Let stand 10 mins.; drain. Cook noodles in boiling water until tender, about 10 mins.; drain. Cut noodles to shorten strands; cool.

Mix scallions, chicken, shrimp, spinach, peanuts and mint. Line a small platter with romaine leaves; arrange cellophane noodles on top. Spoon chicken mixture over noodles. Sprinkle and distribute with cilantro and cloud ears.

Serve with Dressing.

Yields 4 servings.

Dressing
1/4 c. lemon juice
3 Tbsp. fish sauce
2 tsp. sugar
1 serrano chile, seeded and chopped

Mix all ingredients.