Thai-Style Chicken Salad
Salad:
- 1 pound boneless, skinless chicken breasts, cooked and thinly sliced
- 15 leaves Manoa lettuce, torn
- 15 leaves red leaf lettuce, torn
- 20 sprigs watercress, cut into 1-inch lengths
- 10 leaves endive
- 10 stalks green onion, chopped
- 1 1/4 cups thinly sliced cucumber
- 5 medium shallots, sliced
- 1 tomato, cut into strips
- 10 ounces bean sprouts
- 2 1/2 cups shredded green papaya
- 20 sprigs Chinese parsley, for garnish
- 25 mint leaves, for garnish
Dressing:
- 1 1/2 stalks lemon grass, minced
- 3 tablespoons fish sauce
- 5 tablespoons lime juice
- 2 tablespoons chopped mint
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 2 tablespoons peanut oil
- 1 teaspoon Thai chili sauce (or to taste)
