Thai-style chicken salad with cucumber, fresh bean sprouts, jalapenos, red onion, fresh ginger and cilantro in a lime-mint dressing and garnished with chopped peanuts.

Thai Chicken Salad

Lime-Mint Dressing (recipe follows)

1 broiler-fryer chicken, cooked, skinned and cut into thin shreds
1 cucumber, peeled, seeded, shredded
2 cups fresh bean sprouts
2 fresh jalapeno chiles seeded, shredded
1/2 small red onion, sliced thin and broken into rings
1 tablespoon shredded fresh ginger
1/2 cup chopped fresh cilantro (roots, stems, leaves)
1/4 cup chopped peanuts

1. Make Lime-Mint dressing first and set aside.
2. In large bowl, mix together chicken and cucumber.
3. In another bowl, mix together bean sprouts, chiles, onion and ginger. (If not serving immediately, cover and refrigerate ingredients.)
4. At serving time, stir together Lime-Mint Dressing, chicken-cucumber mixture, bean sprout mixture and cilantro. Sprinkle with chopped peanuts and serve.

Makes 4 to 6 servings.

Lime-Mint Dressing: Mix together 1/4 cup fresh lemon juice, 3 tablespoons fish sauce, 2 tablespoons vegetable oil, 5 teaspoons granulated sugar, 1 tablespoon chopped mint leaves, 2 cloves garlic (minced) and 1/2 teaspoon salt. Stir until sugar dissolves.

Recipe provided courtesy of the National Chicken Council. Used with permission.