Thai Chicken Salad

Thai Chicken Salad
By: Williams-Sonoma Grilling & Roasting

2 chicken breast halves, ½ lb each
Salt and freshly ground pepper
½ small head green cabbage
½ small head iceberg lettuce
½ cup unseasoned rice vinegar
3 Tablespoons fish sauce
1/3 teaspoon Asian sesame oil
2 teaspoons sugar
2 Tablespoons seeded and minced Serrano chile
1 small avocado, pitted, peeled and finely diced
½ cup chopped fresh cilantro

Preheat oven to 350 degrees

Place the chicken breast halves, skin side up, on a rack in a roasting pan. Sprinkle generously with salt and pepper. Roast until the juices run clear when the chicken is pierced to the bone with a knife, 30-35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut in ½ inch slices.

Place the cabbage half on a cutting board and, using a large knife, slice it crosswise into the thinnest possible shreds. Measure out 2 cups; reserve any leftover cabbage for another use. Cut and measure the lettuce in the same way. Set aside.

In a bowl, stir together the vinegar, fish sauce, sesame oil, and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chile and toss to combine. Add the diced avocado and gently turn the salad to distribute the ingredients evenly. Divide the salad among 4 individual plates or bowl. Sprinkle with the cilantro and serve.

Serves 4