Source: Char-BroilĀ® Sizzle on the Grill

Barbecued Thai Chicken Salad
This chicken salad is delicious and the perfect dish for a warm evening.
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes


1 broiler fryer chicken, about 3 1/2 lbs.
1 can (14 oz.) unsweetened coconut milk, regular or low fat
1 tbsp. curry powder
1 tbsp. lime juice
1 tbsp. fish sauce
3 garlic cloves, minced
1/4 cup cilantro leaves, chopped
2 tbsp. brown sugar
12 red lettuce leaves, rinsed
1 medium 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 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 and refrigerate 4 hours to overnight. 

Preheat the grill to medium. Place chicken on grill, 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. Combine all ingredients; stir until sugar dissolves. Makes about 1 cup. 

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.