Grilled chicken, marinated in coconut milk, curry powder, lime juice, fish sauce, garlic and cilantro, is served on a bed of red leaf lettuce topped with shredded iceberg lettuce mixed with red bell pepper strips and mint leaves, drizzled with a sweet and sour cilantro dressing and garnished with chopped peanuts.

Barbecued Thai Chicken Salad

1 whole broiler-fryer chicken
1 (14-ounce) can unsweetened coconut milk
1 tablespoon curry powder
1 tablespoon lime juice
1 tablespoon fish sauce
3 cloves garlic, minced
1/4 cup chopped cilantro leaves
2 tablespoons brown sugar
12 red lettuce leaves
1 medium head lettuce, shredded
1 large red bell pepper, cut in strips
1/2 cup torn mint leaves
Sweet and Sour Cilantro Dressing (recipe follows)
1/3 cup finely chopped peanuts

1. Cut chicken in half with sharp knife.
2. In large bowl, place coconut milk and whisk in curry powder. Add lime juice, fish sauce, garlic, cilantro and sugar; mix well. Add chicken, turning to coat. Cover and refrigerate at least 4 hours or overnight.
3. On prepared grill (or in oven broiler), place chicken, skin side down. Cook about l0 minutes, turn and continue cooking until fork can be inserted in chicken with ease, about 30 minutes. Cool chicken slightly and cut into strips.
4. On 6 individual plates, arrange red lettuce leaves. Mix together shredded lettuce, bell pepper and mint; portion equally onto red lettuce. Place chicken strips on top. Sprinkle with peanuts and serve with Sweet and Sour Cilantro Dressing.

Makes 6 servings.

Sweet and Sour Cilantro Dressing: In medium bowl, mix together 2/3 cup rice vinegar, 1/4 cup sugar, 1/4 cup minced cilantro, 1/4 teaspoon salt, 1/2 teaspoon chili paste and 1/3 cup canola oil. Stir until sugar dissolves.

Recipe provided courtesy of the National Chicken Council. Used with permission.