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Barbecued Thai Chicken Salad
Enjoy a different spin on salad with Thai flavorings. Prep Time: approx.
   240 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 280 minutes .
   Makes servings.

   Printed from

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

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

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
6  Foster Farms Boneless, Skinless Chicken Breast Fillets

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.