Thai Chicken Salad 3 cup vegetable oil 20 wonton skins 1/4 strips 8 cup mixed salad greens shredded 4 cup roast chicken bite-size 1 cup bean sprouts raw 1 large yellow pepper strips, julienne 1/2 cucumber seedless, julienne 6 tablespoon lime juice fresh 1/4 cup nuoc nam 1/4 cup sugar brown, pressed down 4 chiles serrano, seed, mince 1/2 teaspoon nutmeg freshly grated 1 tablespoon lemon grass minced 1 tablespoon ginger fresh slices, minced 1/4 cup mint fresh, minced 3 tablespoon basil fresh, minced 1/4 cup peanut dry-roasted, unsalted 1 coarsely chopped In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. Yield: 1