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Barbecued Thai Chicken Salad

1 broiler fryer chicken (about 3 1/2 pounds)
1 (14-oz.) cup unsweetened coconut milk, (regular or low-fat)
1 Tbs curry powder
1 Tbs lime juice
1 Tbs 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 Sweet and Sour Cilantro Dressing
2/3 cup rice vinegar
1/4 cup sugar
1/4 cup cilantro, minced
1/4 tsp salt
1/2 tsp chili paste
1/3 cup safflower oil

1 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.

2 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.

3 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. Dressing
1 Combine all ingredients; stir until sugar dissolves. Makes about 1 cup.

Servings: 6


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Famous Recipes

Seared Tuna Steaks


2 tuna steaks, about 1" thick
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1/4 cup chopped shallots
1 cup canned chicken broth
1/3 cup brandy, Sherry, or white wine

Sprinkle both sides of tuna steaks with salt and pepper.

Heat olive oil in a large skillet over medium-high heat until hot.
Add tuna steaks to skillet and cook each side about 5 minutes, or to
desired degree of doneness (5 minutes for well done, 4 minutes for
medium, 3 minutes for medium-rare).

Place tuna on serving plate, and cover with foil to keep warm.

Sauté butter and shallots in the same skillet over medium heat for
about 3 minutes, or until shallots are soft and translucent. Add
chicken broth and brandy, and turn heat to high. Boil until the sauce
is reduced to 1/2 cup, about 6 minutes. Season with salt and pepper
to taste. Pour sauce over tuna, and serve. Serves 2


German salad dressing
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Spicy Chicken Thighs

Makes: 4 chicken thighs (4 servings)

4 medium to large skinless chicken thighs (1-1/2 pounds)
1 (8-ounce) container plain low-fat yogurt
1/4 cup hot salsa or picante sauce
1 tablespoon curry powder
1 teaspoon ground cumin

Place the chicken in a glass dish. In a small bowl, combine the yogurt,
salsa, curry powder, and cumin. Pour over the chicken, turning to coat.
Cover and refrigerate at least 6 hours or up to 24 hours.

Heat the oven to 375 degrees F.

Transfer the chicken and sauce to an oven proof dish prepared with
nonstick pan spray. Bake, uncovered, 40 to 45 minutes, or until the
chicken is tender and cooked through.



Creole Chicken and Okra

4 chicken leg quarters, cut into 4 thighs and 4 drumsticks
1 tablespoon canola oil
1 cup coarsely-chopped onion
1 cup coarsely-chopped green pepper
1/2 cup sliced celery
1 clove garlic, minced
2/3 pound okra, sliced
2 cups coarsely-chopped tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/2 cup warm chicken broth
1/4 cup white wine
1/4 teaspoon hot pepper sauce

Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat
over medium temperature. Add chicken and cook, turning, about 10 minutes or
until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add
onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add
okra and cook, stirring, about 5 minutes more.

Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to
Dutch oven and spoon vegetable mixture over top. In small bowl, mix
together chicken broth, wine and hot pepper sauce; pour over all. Cover,
reduce heat to low and cook about 30 minutes or until fork can be inserted
in chicken with ease. Serve with rice, if desired.

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