Categories: Salads, Poultry, Thai 
      Yield: 1 servings 
  
      3 c  Vegetable oil; for frying         1/4 c  Fish sauce (nuoc mam) 
     20    Won ton skins                     1/4 c  (packed) light brown sugar 
           -- cut into 1/4 inch strips         4    Serrano chiles 
      8 c  Shredded mixed salad greens              -- seeded and minced 
      4 c  Barbecued or roast chicken        1/2 ts Freshly grated nutmeg 
           -- in bite-size pieces              1 tb Fresh lemon grass (optional) 
           -- (from a 3 lb bird)                    -- (finely minced) 
      1 c  Bean sprouts                        1 tb Finely minced fresh ginger 
      1 lg Yellow bell pepper                1/4 c  Minced fresh mint 
           -- cut into thin julienne           3 tb Minced fresh basil 
    1/2    European seedless cucumber        1/4 c  Dry-roasted unsalted peanuts 
           -- cut into thin julienne                -- coarsely chopped 
      6 tb Fresh lime juice                
  
  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. 
   
  From: arielle@taronga.com (Stephanie da Silva)