Here’s another favorite recipe from the cooking class I took many moons ago. I wish I could remember our instructor’s name, so I could give him proper credit! Anyways, this is a wonderful springtime salad, bursting with flavor and perfect for eating outside on the patio.
Spicy Thai Grilled Chicken Salad
1 1/4 lb boneless, skinless chicken breast
2 tablespoons cilantro
1 1/2 tablespoons Asian fish sauce (if you don’t have any, just increase the amount of oil)
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon crushed red pepper
1 medium clove garlic
1 tablespoon olive oil
Slice chicken into strips. Place remaining ingredients in food processor and blend until combined. Combine with chicken and mix well. Marinate at least 30 minutes (or overnight). Grill chicken or saute in pan. Let cool and slice if desired.
4 cups cut romaine or loose leaf lettuce
2 tomatoes, chopped
1 small cucumber, peeled, halved lengthwise, and thinly sliced
2 scallions, sliced, or 1 small red onion, sliced lengthwise
1 hot red or green pepper, thinly sliced on the diagonal
3 tablespoons fresh cilantro, leaves cut off the stems
Combine all ingredients in a large bowl for later tossing.
1 small clove garlic
2 tablespoons sugar
2 tablespoons lime juice
1 tablespoon Asian fish sauce (again, this can be omitted if you don’t have any)
1/8 teaspoon black pepper
2 tablespoons water
To prepare the dressing, mash the garlic with the back of a spoon in some of the sugar until a paste is formed. Mix with the rest of the dressing ingredients. Taste and adjust the lime juice or sugar if necessary. It should be sweet-sour. Before dressing the salad, remove any large pieces of garlic from the dressing. Toss the salad with the dressing immediately before serving. Arrange salad on a platter and top with the chicken.
Until next time,