Total Time
25mins
Prep 15 mins
Cook 10 mins

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 Nutrition

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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