Barbecued Thai Chicken Salad
1 broiler fryer chicken (about 3 1/2 pounds)
1 (14-oz.) cup unsweetened coconut milk, (regular or low-fat)
1 Tbs curry powder
1 Tbs lime juice
1 Tbs fish sauce
3 clove garlic, minced
1/4 cup cilantro leaves, chopped
1 recipe Sweet & Sour Cilantro Dressing, (recipe follows)
12 red lettuce leaves, rinsed
1 medium head of lettuce, shredded
1 large red bell pepper, seeded and sliced
1/2 cup mint leaves, torn
1/3 cup finely chopped peanuts
Sweet and Sour Cilantro Dressing
2/3 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
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, 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. 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.
Combine all ingredients; stir until sugar dissolves. Makes about 1 cup.