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| Barbecued Thai Chicken Salad |
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| 1 |
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whole broiler-fryer chicken |
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| 1 14-oz |
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can unsweetened coconut milk |
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| 1 Tbs |
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curry powder |
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| 1 Tbs |
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lime juice |
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| 1 Tbs |
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fish sauce |
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| 3 |
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cloves garlic, minced |
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| 1/4 cup |
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chopped cilantro leaves |
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| 2 Tbs |
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brown sugar |
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| 12 |
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red lettuce leaves |
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| 1 |
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medium head lettuce, shredded |
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| 1 |
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large red bell pepper, cut in strips |
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| 1/2 cup |
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torn mint leaves |
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| 1/3 cup |
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finely chopped peanuts |
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Sweet and Sour Cilantro Dressing |
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| 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 10 minutes, turn and continue cooking until fork can be inserted in chicken with ease, about 30 minutes. |
| 4 |
Cool chicken slightly and cut into strips. |
| 5 |
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. |
| Sweet and Sour Cilantro Dressing |
| 1 |
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 safflower oil. Stir until sugar dissolves. |
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| Servings: 6 |
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| Recipe Type |
| Barbecue, Main Dish, Poultry, Salad |
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| Recipe Source |
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