Thai Chicken Salad - yield 1

3 cup vegetable oil, for frying
20 won ton skins cut into ¼ inch strips
8 cup shredded mixed salad greens
4 cup barbecued or roast chicken in bite-size pieces from a 3 lb bird
1 cup bean sprouts
1 large yellow bell pepper cut into thin julienne
1/2 European seedless cucumber cut into thin julienne
6 tbsp fresh lime juice
1/4 cup fish sauce
1/4 cup (packed) light brown sugar
4 Serrano chiles seeded and minced
1/2 tsp freshly grated nutmeg
1 tbsp fresh lemon grass (optional) finely minced
1 tbsp finely minced fresh ginger
1/4 cup minced fresh mint
3 tbsp minced fresh basil
1/4 cup dry-roasted unsalted peanuts coarsely chopped

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.