MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Duangrat's Thai Chopped Salad
 Categories: Thai, Salad, Chicken
      Yield: 2 Servings
 
     10 oz Boneless, skinless chicken
           -breast
      2 c  Chicken broth
      1 ts Red chili powder
      4 tb Fresh lime juice
      4 tb Fish sauce (nuoc mam) *
    3/4 ts Sugar
      2 tb Scallions; diced, heaping
      2 tb Fresh cilantro; chopped
           -heaping
      1 sm Red onion; thinly sliced
     15    Fresh mint leaves; 10
           -chopped, 5 to garnish
      1 ts Rice powder **
      2 c  Lettuce; chopped, + whole
           -leaves for the serving
           -plate
      2    Carrots; chopped
      1 c  Napa cabbage; julienned
      4 oz Haricots verts or other very
           -thin string beans; briefly
           -cooked and cooled
    1/2 c  Cucumber; chopped
    1/2 c  Tomatoes; chopped (optional)
 
  So what do baseball fans call this salad? The Thai Cobb, of
  course. A weak joke, but a spicy, refreshing salad from the Thai
  restaurant Duangrat's in Falls Church. Owner Pookie Duangrat took
  larb, a traditional Thai chopped-meat dish served with lettuce
  and carrots, and expanded it with the addition of Napa cabbage,
  string beans, cucumbers and, if you wish, tomatoes.
  
  Cook the chicken breast in simmering broth until the meat is
  cooked through. Remove the chicken from the liquid, let it cool
  briefly, then chop into uniform pieces. Set aside.
  
  In a medium bowl, combine the chili powder, lime juice, fish
  sauce and sugar, stirring until mixed. Add the chicken pieces,
  the scallions, cilantro, red onion, chopped mint leaves and rice
  powder; toss to mix well.
  
  Line a serving plate with lettuce leaves. Place the chicken
  pieces in the center of the plate and arrange around them the
  chopped lettuce, carrots, cabbage, string beans, cucumbers and
  tomatoes, if using. Garnish with mint leaves. Serve at room
  temperature.
  
  Note: Nuoc mam (or nam pla) is available in Asian markets.
  Note: Rice powder is available in Asian markets, or you can make
  your own by roasting uncooked rice and then reducing it to a
  powder in a food processor.
  
  Per serving: 319 calories, 38 g protein, 32 g carbs,
  5 g fat, 86 mg cholesterol, 1 g saturated fat, 1978 mg Na,
  6 g dietary fiber
  
  From: Carol Bryant
  From: Washington Post, 8/5/98
  
  From: Michael Loo
  Date: 08-05-98
 
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