Barbecued Thai Chicken Salad
Preparation: 15 min.
Cooking: 30 min.
Total: 45 min.
- 1 whole chickens
- 3-1/2 [unit yield from 1lb whole chicken]
- 1 3/4 Cup canned unsweetened coconut milk , regular or low fat
- 3 tsp curry powder
- 3 tsp lime juice
- 3 tsp fish sauce
- 3 garlic cloves , minced
- 1/2 Cup cilantro , leaves, chopped and divided
- 2 Tbsp brown sugar
- 5 1/4 Fl Oz rice vinegar
- 4 Tbsp sugar
- 1/4 tsp salt
- 1/2 tsp chili paste
- 2 3/4 Fl Oz safflower oil
- 12 red lettuce leaves
- 1 iceberg lettuce leaves , shredded
- 1 red bell peppers , sliced
- 1/2 Cup mint , torn
- 1/4 Cup peanuts , finely chopped
Rinse chicken, pat dry. Split chicken in half with a large, sharp knife. In a large bowl whisk curry powder into coconut milk. Blend in lime juice, fish sauce, garlic, 1/4 whole cup dry volume cilantro and brown sugar. Add chicken, turning to coat in marinade. Cover bowl; refrigerate at least 4 hours or overnight.
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.
Prepare dressing by combining the rice vinegar, sugar, 1/4 whole cup dry volume cilantro, salt, chili paste and safflower oil in a bowl, stirring until the sugar dissolves.
Arrange lettuce leaves on plates. Combine strands of lettuce, bell pepper and mint; portion onto lettuce leaves. Scatter chicken on top. Sprinkle with peanuts; serve with dressing.