Barbecued Thai Chicken Salad
Grilled marinated chicken is served on a bed red leaf lettuce and topped with shredded iceberg lettuce, red bell pepper strips and mint leaves, drizzled with a sweet and sour cilantro dressing and garnished with chopped peanuts.
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
Sweet and Sour Cilantro Dressing:
2/3 cup rice vinegar
1/4 cup granulated sugar
1/4 cup minced cilantro
1/4 teaspoon salt
1/2 teaspoon chili paste
1/3 cup canola oil
12 red lettuce leaves
1 medium head lettuce, shredded
1 large red bell pepper, cut in strips
1/2 cup torn mint leaves
1/3 cup finely chopped peanuts for garnish
- For Chicken: Cut chicken in half with sharp knife. 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.
- For Sweet and Sour Cilantro Dressing: In medium bowl, mix together rice vinegar, sugar, cilantro, salt, chili paste and oil. Stir until sugar dissolves. Refrigerate until ready to use.
- 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.
- To Serve: 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.
Recipe provided courtesy of the National Chicken Council. Used with permission.