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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adapted from Taste of Thai - This Thai recipe ( Yum Kai Yaang ) is the perfect way to transform leftover grilled chicken into an exotic salad. The wonderful balance of heat, sweet, salt and citrus is so typically Thai. Rewrite b4 publish. Ingredients:
1/4 cup rice wine vinegar |
3 tablespoons fish sauce |
3 tablespoons brown sugar |
1 tablespoon red curry paste |
5 tablespoons peanuts (roasted coarsely chopped) |
2 tablespoons lime juice (1-2 limes) |
1 1/2 lbs grilled chicken breasts, thinly sliced (3-4 pieces) |
1 medium tomato, chopped (1 cup) |
4 scallions, chopped |
2 tablespoons cilantro, chopped |
4 cups lettuce, chopped |
Directions:
1. Combine the vinegar, Fish Sauce, brown sugar and Red Curry in a nonreactive skillet. Cook over a medium heat until sugar and Red Curry dissolve.
2. Take pan off heat. Add 3 Tbsp of the peanuts and lime juice. Stir well to combine, and set aside.
3. Toss chicken, tomato, scallions, and cilantro in a medium bowl. Toss with cooled dressing from pan.
4. Lay lettuce on a serving platter. Spoon chicken salad on top of lettuce.
5. Sprinkle with remaining peanuts.
6. Serve any leftover dressing on side.
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