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recipecommunityThai Marinated Grilled Chicken Salad with Coconut Lime Vinaigrette
Serves 4
Marinated Grilled Chicken:
4 boneless skinless organic chicken breast halves (about 1 pound total weight)
1 can (about 14 ounces) coconut milk
3/4 cup soy sauce
1/2 cup chopped garlic
1/2 cup chopped scallion, white parts only
1/4 cup chopped fresh ginger
1 organic lime, 1 thinly sliced
Coconut-Lime Vinaigrette:
1 cup peanut oil or vegetable oil
1/2 cup coarsely chopped garlic
1/4 cup coarsely chopped ginger
1 stalk fresh lemongrass, cut into 3-inch pieces
1 tablespoon Thai green curry paste
1 cup plum wine
1/2 cup sake
1 can (about 14 ounces) coconut milk
2 tablespoons fresh organic lime juice
Salt
Freshly ground black pepper
SALAD:
1/2 pound mixed organic baby salad greens
1 cup finely shredded organic carrot
1/2 cup very thinly sliced white onion
1/2 cup very thinly sliced scallion, green parts only
2 red radishes, very thinly sliced
1/2 cup toasted cashews
1/2 cup loosely packed fresh cilantro leaves
1 organic lime, cut into 8 wedges
Start marinating the chicken 8 to 24 hours ahead. In a shallow, nonreactive dish, stir together the coconut milk, soy sauce, garlic, scallion, ginger, and sliced lime. Add the chicken breasts and turn in the marinade to coat evenly. Cover with plastic wrap and refrigerate, turning the chicken occasionally.
Before preparing the salads, make the vinaigrette. In a medium-sized saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the garlic, ginger, and lemongrass and saute, stirring continuously, until fragrant, about 2 minutes. Reduce the heat to medium, add the curry paste, and saute until fragrant and slightly darkened in color, about 1 minute, taking care not to let it burn.
Add the plum wine and sake and stir and scrape with a wooden spoon to deglaze the pan. Raise the heat and boil, stirring occasionally, until the liquid has reduced to a glaze, 7 to 10 minutes. Stir in the coconut milk and continue boiling until the liquid has reduced by half, about 10 minutes more.
Pour the reduced liquid through a fine-meshed strainer set over a mixing bowl. With a rubber spatula, press down on the solids. Discard the solids. Let the liquid in the bowl cool. Then, transfer it to a blender. With the blender running on high speed, drizzle in the remaining oil to form a thick emulsion. Pulse in 1 to 2 tablespoons lime juice and salt and pepper to taste.
Preheat an outdoor grill, an indoor grill, or the broiler. Remove the chicken breasts from the marinade and grill or broil them until cooked through, 4 to 5 minutes per side. (Carefully cut into the center of one to check for doneness.)
To assemble the salads, put the greens, carrot, onion, scallions, and radishes in a mixing bowl. Drizzle lightly with about 1/2 cup of the vinaigrette and toss well. Mound the salad attractively on 4 large dinner plates. With a sharp knife, cut each chicken breast crosswise into thin slices and arrange on top of each salad. Garnish with cashews and cilantro leaves. Drizzle more vinaigrette over the chicken. Place 2 lime wedges on each plate for guests to squeeze over the salads to taste. Serve immediately.
Serves 4
Marinated Grilled Chicken:
4 boneless skinless organic chicken breast halves (about 1 pound total weight)
1 can (about 14 ounces) coconut milk
3/4 cup soy sauce
1/2 cup chopped garlic
1/2 cup chopped scallion, white parts only
1/4 cup chopped fresh ginger
1 organic lime, 1 thinly sliced
Coconut-Lime Vinaigrette:
1 cup peanut oil or vegetable oil
1/2 cup coarsely chopped garlic
1/4 cup coarsely chopped ginger
1 stalk fresh lemongrass, cut into 3-inch pieces
1 tablespoon Thai green curry paste
1 cup plum wine
1/2 cup sake
1 can (about 14 ounces) coconut milk
2 tablespoons fresh organic lime juice
Salt
Freshly ground black pepper
SALAD:
1/2 pound mixed organic baby salad greens
1 cup finely shredded organic carrot
1/2 cup very thinly sliced white onion
1/2 cup very thinly sliced scallion, green parts only
2 red radishes, very thinly sliced
1/2 cup toasted cashews
1/2 cup loosely packed fresh cilantro leaves
1 organic lime, cut into 8 wedges
Start marinating the chicken 8 to 24 hours ahead. In a shallow, nonreactive dish, stir together the coconut milk, soy sauce, garlic, scallion, ginger, and sliced lime. Add the chicken breasts and turn in the marinade to coat evenly. Cover with plastic wrap and refrigerate, turning the chicken occasionally.
Before preparing the salads, make the vinaigrette. In a medium-sized saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the garlic, ginger, and lemongrass and saute, stirring continuously, until fragrant, about 2 minutes. Reduce the heat to medium, add the curry paste, and saute until fragrant and slightly darkened in color, about 1 minute, taking care not to let it burn.
Add the plum wine and sake and stir and scrape with a wooden spoon to deglaze the pan. Raise the heat and boil, stirring occasionally, until the liquid has reduced to a glaze, 7 to 10 minutes. Stir in the coconut milk and continue boiling until the liquid has reduced by half, about 10 minutes more.
Pour the reduced liquid through a fine-meshed strainer set over a mixing bowl. With a rubber spatula, press down on the solids. Discard the solids. Let the liquid in the bowl cool. Then, transfer it to a blender. With the blender running on high speed, drizzle in the remaining oil to form a thick emulsion. Pulse in 1 to 2 tablespoons lime juice and salt and pepper to taste.
Preheat an outdoor grill, an indoor grill, or the broiler. Remove the chicken breasts from the marinade and grill or broil them until cooked through, 4 to 5 minutes per side. (Carefully cut into the center of one to check for doneness.)
To assemble the salads, put the greens, carrot, onion, scallions, and radishes in a mixing bowl. Drizzle lightly with about 1/2 cup of the vinaigrette and toss well. Mound the salad attractively on 4 large dinner plates. With a sharp knife, cut each chicken breast crosswise into thin slices and arrange on top of each salad. Garnish with cashews and cilantro leaves. Drizzle more vinaigrette over the chicken. Place 2 lime wedges on each plate for guests to squeeze over the salads to taste. Serve immediately.
