Grilled Chicken Salad

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• Dresing 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)

• Salad Ingredients

• 1 1⁄2 lbs  grilled chicken breasts, thinly sliced (3-4 pieces)
• 1  medium tomatoes, 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.