Barbecued Thai Chicken Salad
Author: Kitchens
  • 1 whole broiler-fryer chicken
  • 1 can unsweetened coconut milk (14 ounce)
  • 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
  • 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
  • Sweet and Sour Cilantro Dressing:
  • 2/3 Cup rice vinegar
  • 1/4 Cup sugar
  • 1/4 Cup minced cilantro
  • 1/4 teaspoon salt
  • 1/2 teaspoon chili paste
  • 1/3 Cup safflower oil
  1. 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.
  2. On prepared grill, 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.
  3. 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.
  4. For the Sweet and Sour Cilantro Dressing: In medium bowl, mix together all ingredients. Stir until sugar dissolves.
This recipe yields 6 servings.

Per Serving (excluding unknown items): 172 Calories; 13g Fat (63.3% calories from fat); trace Protein; 16g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 94mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.
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