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.
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.
Sweet and Sour Cilantro Dressing
Combine all ingredients; stir until sugar dissolves. Makes about 1 cup.
Republished with Permission, National Chicken Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (517g)|
|Recipe Makes: 6|
|Calories from Fat: 514 (62%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 120.8mg||37 %|
|Sodium 376.5mg||13 %|
|Potassium 1069.3mg||28 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 40.8g|
|Protein 37.3g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 834
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