EARL'S COPYCAT TROPICAL CHICKEN SALAD WITH COCONUT LIME VINAIGRETTE

EARL'S COPYCAT TROPICAL CHICKEN SALAD WITH COCONUT LIME VINAIGRETTE image

Yield 6

Number Of Ingredients 26

VINAIGRETTE:
5.6 oz can coconut milk
2 Tbl fresh lime juice
1/2 tsp dried crushed red peppers
1 Tbl fish sauce
4 tsp brown sugar
2 tsp freshly grated ginger
1 Tbl finely chopped cilantro
1 Tbl finely chopped mint
1/4 cup toasted unsweetened coconut
CHICKEN:
3 full chicken breasts
teriyaki sauce
SALAD:
8 cups mixed baby greens
2 cups chopped Romaine lettuce
1/2 red onion, finely sliced
1 carrot cut into 1 1/2" long, 1/4" wide pieces
peeled English cucumber cut into 3" long, 1/4" wide pieces
1/2 cup raw cashews
1/2 cup dried apricots cut into quarters
1 can Mandarin oranges, drained
1/2 sweet red pepper cut into long thin slices
1/2 cup canned or fresh pineapple chunks
1 mango cut into 1/2" chunks
1/2 cup 1/8th" x 1" long pieces of deep fried tortillas pieces (or coarsely crumbled tortilla chips or purchased deep fried chow mein noodles)

Steps:

COCONUT LIME VINAIGRETTE: Chill can of coconut milk overnight or until solid; pour off watery juice. Place remaining 1/2 cup solid coconut cream in a small food processor; add lime juice, crushed red peppers, fish sauce, brown sugar and ginger; process until peppers are well crushed (mixture may separate - that's OK) Stir in cilantro mint and coconut. Chill until using (overnight OK). CHICKEN: Cut chicken breasts in half; place in resealable bag and pour in enough teriyaki sauce to cover well. Chill for 4-24 hours. Preheat grill to medium high; just before serving grill chicken until just cooked. Allow to rest for 5 minutes then cut diagonally. SALAD: Place all vegetables, fruit and cashews in a large bowl; toss with enough dressing to just barely coat. Top with deep fried tortilla pieces (or deep fried chow mein noodles) and sliced chicken pieces.