sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Adapted from Taste of Thai - "This Thai recipe ( Yum Kai Yaang ) is the perfect way to transform leftover grilled chicken into an exotic salad. The wonderful balance of heat, sweet, salt and citrus is so typically Thai." Rewrite b4 publish.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the vinegar, Fish Sauce, brown sugar and Red Curry in a nonreactive skillet. Cook over a medium heat until sugar and Red Curry dissolve.
  2. Take pan off heat. Add 3 Tbsp of the peanuts and lime juice. Stir well to combine, and set aside.
  3. Toss chicken, tomato, scallions, and cilantro in a medium bowl. Toss with cooled dressing from pan.
  4. Lay lettuce on a serving platter. Spoon chicken salad on top of lettuce.
  5. Sprinkle with remaining peanuts.
  6. Serve any leftover dressing on side.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: