Thai Mixed Salad 2 tablespoon vegetable oil for stir frying 2 whole chicken breasts boned, skinned, cut in thin slices 1 carrot julienned 1 red bell pepper julienned 1 1/2 quart iceberg lettuce shredded 1 cup vegetable oil 1/3 cup vinegar 2 tablespoon soy sauce 2 tablespoon peanut butter smooth 4 cloves garlic minced 1 teaspoon red chiles (heat level of your choi ce), crushed 1 garnish 1/4 cup fresh cilantro chopped 2 tablespoon peanuts chopped 1/4 cup baby shrimp Heat 2 tablespoons of oil in wok or large skillet, add chicken. Stir-fry over high heat for 4-5 minutes or until done. Remove chicken with slotted spoon. Add carrots and red pepper and stir-fry for 4-5 minutes. Return chicken to skillet to keep warm. Mound lettuce on the serving platter. In a jar, combine 1 cup oil, vinegar, soy sauce, peanut butter, garlic and red chiles. Shake well until peanut butter is dissolved. Place chicken and vegetables on lettuce. Garnish with cilantro, peanuts and shrimp. Just before serving, pour desired amount of dressing over salad. Save extra dressing for another occasion. Yield: 4