Barbecued Thai Chicken Salad: Main Image

Quick Facts

Nutrition Facts

Calories 613
  Calories from Fat 249 (41%)
(46%)Total Fat 30g
(41%)Saturated Fat 8g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
(62%)Cholesterol 185mg
(24%)Sodium 568mg
(33%)Potassium 1158mg
Total Carbohydrate 35g
(13%)Dietary Fiber 3g
Sugars 17g
Sugar Alcohols 0g
(121%)Protein 60g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Barbecued Thai Chicken Salad


  • 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.


  • 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.