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| 3 Tasse | Vegetable oil for frying |
| 20 | Won ton skins cut into 1/4 inch strips |
| 8 Tasse | Shredded mixed salad greens |
| 4 Tasse | Barbecued or roast chicken in bite-size pieces (from a 3 lb bird) |
| 1 Tasse | Bean sprouts |
| 1 gross | Yellow bell pepper cut into thin julienne |
| 1/2 | European seedless cucumber cut into thin julienne |
| 6 Esslöffel | lime juice fresh |
| 1/4 Tasse | Fish sauce (nuoc mam) |
| 1/4 Tasse | brown sugar Packed, light |
| 4 | Serrano chiles seeded and minced |
| 1/2 Teelöffel | nutmeg freshly grated |
| 1 Esslöffel | Fresh lemon grass (optional) (finely minced) |
| 1 Esslöffel | ginger fresh, finely minced |
| 1/4 Tasse | mint minced, fresh |
| 3 Esslöffel | basil minced, fresh |
| 1/4 Tasse | Dry-roasted unsalted peanuts coarsely chopped |
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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.
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