BBQ Chicken Salad, Thai-American Style

This recipe is from our "Thai-American" section, which contains dishes that would not typically be found in Thailand. These dishes have been developed and/or popularized in America.

Ingredients
1 broiler fryer chicken (about 3 1/2 pounds)
1 (13-oz) can coconut milk
1 tablespoon curry powder
1 tablespoon lime juice
1 tablespoon fish sauce
3 clove garlic, minced
1/4 cup cilantro leaves, chopped
1 recipe Sweet & Sour Cilantro Dressing, (recipe follows)
12 red lettuce leaves, rinsed
1 medium head of lettuce, shredded
1 large red bell pepper, seeded and sliced
1/2 cup mint leaves, torn
1/3 cup finely chopped peanuts

Method
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.

Dressing
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.

Method
2/3 cup rice vinegar
1/4 cup sugar
1/4 cup cilantro, minced
1/4 teaspoon salt
1/2 teaspoon chili paste
1/3 cup safflower oil
Combine all ingredients; stir until sugar dissolves. Makes about 1 cup.