Grilled Chicken Salad

• 14 cup rice wine vinegar
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar
• 1 tablespoon red curry paste
• 5 tablespoons peanuts (roasted coarsely chopped)
• 2 tablespoons lime juice (1-2 limes)
• 1 12 lbs grilled chicken breasts, thinly sliced (3-4 pieces)
• 1 medium tomatoes, chopped (1 cup)
• 4 scallions, chopped
• 2 tablespoons cilantro, chopped
• 4 cups lettuce, chopped

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

rice wine vinegar, fish sauce, brown sugar, red curry, peanuts, lime juice, chicken breasts, tomatoes, scallions, cilantro

Taken from www.food.com/recipe/grilled-chicken-salad-301000 (may not work)