Thai Grilled Chicken Salad

Name: Thai Grilled Chicken Salad
Ingredients: 1 cup coconut milk; 1/4 cup chile oil; 1/4 cup ginger, peeled; 5 kaffir lime leaves; 1 tablespoon ground turmeric; 2 teaspoon salt; 2 boneless, skinless chicken breasts, each halved into cutlets; vegetable oil, for the grill; 1 cup vegetable oil; 10 shallots, peeled and cut into ¼-inch-thick slices; 4 teaspoon all-purpose flour; salt, to taste; 3/4 cup sherry vinegar; 1/4 cup lime juice; 2 teaspoon fish sauce; 1 teaspoon salt; 1/2 teaspoon minced shallot; 1 teaspoon minced green thai bird's eye chile pepper; 1 tablespoon olive oil; 6 cup watercress, trimmed; 1 cup cherry tomatoes, halved; 1/2 cup thinly sliced red onion; 1/2 cup bean sprouts; 1/4 cup mint, chopped roughly; 1/2 cup cilantro leaves; 1 red finger chile pepper, sliced thinly, for garnish

Anthony Ricco|May 17, 2012 2:40 pm EST

4 (1 ratings)

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Here's a refreshing chicken salad that's perfect for those looking for something a little out of the ordinary. It makes for a fantastic and satisfying lunch dish and is also perfect to share as a first course for dinner. See all salad recipes.

Servings

4

Ingredients

1 cup coconut milk
1/4 cup chile oil
1/4 cup ginger, peeled
5 kaffir lime leaves
1 tablespoon ground turmeric
2 teaspoon salt
2 boneless, skinless chicken breasts, each halved into cutlets
vegetable oil, for the grill
1 cup vegetable oil
10 shallots, peeled and cut into ¼-inch-thick slices
4 teaspoon all-purpose flour
salt, to taste
3/4 cup sherry vinegar
1/4 cup lime juice
2 teaspoon fish sauce
1 teaspoon salt
1/2 teaspoon minced shallot
1 teaspoon minced green thai bird's eye chile pepper
1 tablespoon olive oil
6 cup watercress, trimmed
1 cup cherry tomatoes, halved
1/2 cup thinly sliced red onion
1/2 cup bean sprouts
1/4 cup mint, chopped roughly
1/2 cup cilantro leaves
1 red finger chile pepper, sliced thinly, for garnish

Directions

In a blender, combine the coconut milk, chile oil, ginger, Kaffir lime leaves, turmeric, and salt and blend on high speed until smooth. Transfer the marinade to a Ziploc plastic bag and add the chicken. Seal and shake to combine. Place in the refrigerator for at least 1 hour (ideally overnight).
Drain the chicken from the marinade. Preheat the grill over high heat. Coat the grill lightly with vegetable oil using a brush. Grill until the chicken is cooked through and a meat thermometer inserted into the thickest part reads 165 degrees, about 4 minutes per side. Remove from the heat and let rest for about 10 minutes before slicing thinly. Set aside.
In a deep pot (the oil should only come about halfway up), heat the oil to about 350 degrees over medium heat.
Meanwhile, pat the sliced shallots dry with a kitchen towel and transfer to a bowl. Dust them lightly with the flour and toss to coat thoroughly. Working in batches, fry the shallots until golden, about 10 minutes per batch. Remove each batch using a slotted spoon and drain on paper towels, season with salt, to taste, and set aside.
In a bowl, mix all of the ingredients with a whisk and set aside.
In a bowl, combine all of the ingredients together with about 5 ounces of the dressing. Transfer to a plate and place the grilled chicken on top of the salad. Top with the fried shallots and red finger chiles.