HealthNotes

Barbecued Thai Chicken Salad

• From: National Chicken Council

Ingredients

• 3.5 lbs broiler fryer chicken

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

• 1 Tbs curry powder

• 1 Tbs lime juice

• 1 Tbs fish sauce

• 3 cloves garlic, minced

• 1/4 cup cilantro leaves, chopped

• 2 Tbs brown sugar

• 12 leaves red lettuce, rinsed

• 1 med head lettuce, shredded

• 1 large red bell pepper, sliced

• 1/2 cup mint leaves, torn

• 1/3 cup peanuts, finely chopped

• Sweet and Sour Cilantro Dressing2/3 cup rice vinegar

• 1/4 cup sugar

• 1/4 cup cilantro, minced

• 1/4 tsp salt

• 1/2 tsp chili paste

• 1/3 cup safflower oil

A coconut curry marinade tenderizes the chicken in this salad and infuses it with a sweet juicy flavor.

Directions

• Rinse chicken, pat dry. Split chicken in half with a large, sharp knife.
• In a large bowl whisk curry powder into the 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.
• 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 into the chicken with ease, about 30 minutes. Cool chicken slightly; cut into strips.
• Combine all of the dressing ingredients and stir until the sugar dissolves; set aside.
• Arrange red lettuce leaves on six plates. Combine shredded lettuce, bell pepper, and mint; place on top of the red lettuce leaves.
• Place an equal portion of chicken onto each plate. Sprinkle with peanuts and drizzle with the dressing.