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- CHICKEN:
- 2 1/2 lb. bone-in split chicken breasts, skin on (about 3)
- 1/4 C green curry paste
- 4 tsp. fresh lime juice
- 1 tbsp. fish sauce
- 1 sm thai chili, chopped (optional)
- 1 scallion, chopped
- 2 tsp. safflower oil
- SALAD:
- 1 head butter or bibb lettuce, leaves torn
- 1/2 C bean sprouts
- 1/4 C fresh basil, torn
- 1 scallion, chopped
- 2 tsp. safflower oil
- 2 tsp. fresh lime juice
- 3 tbsp. chopped roasted unsalted peanuts
Directions
- Step 1Heat oven to 400F.
- Step 2Prepare chicken: Place breasts skin side up on baking sheet. Whisk together curry paste, lime juice, fish sauce, chili (if using), scallion, and oil in large bowl. Brush on chicken and roast until instant-read thermometer inserted into thickest part (not touching bone) reaches 165F, 30 to 35 minutes. Let chicken rest while preparing salad.
- Step 3Make salad: Toss lettuce, bean sprouts, basil, scallion, oil, and lime juice in large bowl. Season to taste with salt and pepper and top with peanuts. Serve with chicken that’s been sliced off bone.
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