Sour and Spicy Chicken Salad
Comments:	This Vietnamese salad is also delicious with shrimps as it is with chicken. Simply add 1 pound [454 g] freshly barbecued cooled tail-on shelled and deveined shrimps instead of the chicken strips to get 4 servings. It is also possible to brown chicken strips into remaining oil, hot, into a frypan on the stove.
Servings:	4 to 6
Ingredients	Preparation
4 chicken whites 4 ounces [113 g] bean sprouts 1 Chinese cabbage, halved lengthwise then thinly sliced 2 peeled medium carrots, into fine short fine strips 1 thinly sliced red onion, into rings 2 large 'gherkin' pickles, sliced lengthwise Marinade 1 fresh small chile, seeded then finely chopped 1 [1/2-inch / 1.3-cm] piece fresh ginger, chopped 1 clove garlic, crushed 1 tablespoon [15 mL] crunchy peanut butter 2 tablespoons [30 mL] freshly chopped cilantro 1 teaspoon [5 g] sugar 1/2 teaspoon [2.5 mL] salt 1 tablespoon [15 mL] rice or white wine vinegar 4 tablespoons [60 mL] vegetable oil 2 teaspoons [10 mL] Thai fish sauce	Slice chicken whites into thin slices; transfer into a shallow dish. Chop together marinade finely chopped chile, chopped ginger and crushed garlic into the bowl of a food porcessor, or crush all together using a pestle. Add crunchy peanut butter, freshly chopped cilantro, sugar and salt. Pour in rice or white wine vinegar, vegetable oil and Thai fish sauce Mix until well blended. Cover chicken slices with spice mixture; leave to marinate for at least 2 to 3 hours, refrigerated. Preheat barbecue to medium-high intensity. Meanwhile, mix together bean sprouts and Chinese cabbage slices. Evenly transfer this salad onto a large serving plate. Nicey arrange fine carrot strips, red onion rings and pickle slices all over the salad. Barbecue drained marinated chicken slices onto hot oiled barbecue rack for approximately 5 minutes, brushing chicken strips often with marinade and turning chicken slices at half-time. Nicely arrange chicken slices over the salad, and serve.