Barbecued Thai Chicken Salad Recipe

Save to Favorites

Post a Comment

Print Recipe

Email Recipe

Barbecued Thai Chicken Salad

Rating:

Category: Barbecue

6 Servings
By: Unknown

Rate this recipe:

More Barbecue Recipes :

» Memorial Day BBQ Chicken

» Barbecued Thai Chicken Salad

» Barbecued Shrimp And Chicken

» Barbecued Garlic Chicken

» Fresh Tomato Barbecue Sauce

» Oven Baked BBQ Ribs

» Afghan Chicken Kebobs

» Chile Garlic BBQ Salmon

» Tangy BBQ Ribs

Ingredients:

1 whl broiler-fryer chicken
1 can unsweetened coconut milk - (14 oz)
1 tbl curry powder
1 tbl lime juice
1 tbl fish sauce
3 x garlic cloves minced
1/4 cup chopped cilantro leaves
2 tbl brown sugar
12 x red lettuce leaves
1 med head lettuce shredded
1 lrg 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 tsp salt
1/2 tsp chili paste
1/3 cup safflower oil

Instructions:

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.

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.

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.

For the Sweet and Sour Cilantro Dressing: In medium bowl, mix together all ingredients. Stir until sugar dissolves.

This recipe yields 6 servings.

Recipe Comments :