Barbecued Thai Chicken Salad
Serves: 6
Calorie: 764, Proteins: 43 g, Total Fat: 38 g, Fiber: 34.90 g, Sugar 16 g.
Preparation
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.
Sweet and Sour Cilantro Dressing
Combine all ingredients; stir until sugar dissolves. Makes about 1
cup.