Barbecued Thai Chicken Salad

Servings: 6
Prep Time: 240 minutes
Cook Time: 40 minutes
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Summary

Enjoy a different spin on salad with Thai flavorings.

INGREDIENTS

6  Foster Farms Boneless, Skinless Chicken Breast Fillets

  

Marinade:

1 tablespoon curry powder

1 can (14oz.) unsweetened coconut milk, regular or low-fat

1 tablespoon lime juice

1 tablespoon fish sauce

3 cloves garlic, minced

3 cloves cilantro leaves, chopped

2 tablespoons brown sugar

  

Dressing:

2/3 cup rice vinegar

1/4 cup vinegar

1/4 cup cilantro, minced

1/4 teaspoon salt

1/2 teaspoon chili paste

1/3 cup safflower oil

  

Salad:

12 leaves red lettuce, rinsed

1 medium head lettuce, shredded

1 large red bell pepper, sliced

1/2 cup mint leaves, torn

1/3 cup peanuts, finely chopped

USER NOTES & RATINGS

1/4/2010 Reviewed by Bryan Green


5/25/2006 Reviewed by Ray Crawford



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DIRECTIONS

1. In a large bowl whisk curry powder into coconut milk. Blend in lime juice, fish sauce, garlic, cilantro and brown sugar. Add chicken, turning to coat in marinade. Cover bowl; refrigerate at least 4 hours or overnight.

2. Preheat charcoal grill or oven broiler. Place chicken on grill or broiler, skin side down. Turn after about 10 minutes. Cook until juices run clear or fork can be inserted in chicken with ease, about 30 minutes. Cool chicken slightly; cut into strips.

3. Prepare Sweet and Sour Cilantro dressing - Combine rice vinegar, sugar, minced cilantro, salt, chili paste, and safflower oil; stir until sugar dissolves. Makes about 1 cup.

4.Arrange lettuce leaves on 6 plates. Combine strands of lettuce, bell pepper and mint; portion onto lettuce leaves. Scatter chicken on top. Sprinkle with peanuts; serve with dressing.

THIS RECIPE USES:

Foster Farms Boneless Skinless Breast Fillets

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MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew