Thai-Style Chicken Salad Sandwiches

Thai-Style Chicken Salad Sandwiches

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Ingredients

2 bone-in, skin-on chicken breasts (ours were pretty large - if you are using smaller chicken breasts, you should use 3)
2/3 cup coconut milk
1-1 1/2 tsp Thai green curry paste (depending on how much heat you want)
1-inch piece fresh ginger, peeled and cut into thin rounds
1 tbsp lime juice
1 tsp fish sauce
2 tsp serrano chili, sliced
1 tbsp cilantro, chopped


For chicken salad:
1/4 cup fresh lime juice
1 tsp fish sauce
1 tsp kosher salt
1/2 tsp Korean chili powder
1/4 cup cilantro, finely chopped
1/4 cup mint, finely chopped
a pinch of sugar
1/4 cup shallot, thinly sliced
1/4 cup scallion, thinly sliced
1-2 tsp serrano chili, seeded and finely minced, or to taste (even if your serrano is hot, the mayo and removing the seeds will take away a lot of the heat)
3 tbsp mayonnaise, or to taste (I would have been happier with 2 tbsp, Alex wanted an entire 1/4 cup)


For sandwiches:
romaine lettuce leaves
French bread

Directions

Rinse chicken and pat dry.  Combine all ingredients except chicken.  Pour mixture over chicken in a resealable plastic bag.  Allow to marinate in fridge for at least 1 hour.  Remove chicken from the refrigerator 15 minutes before cooking.  Remove chicken from plastic bag and discard excess marinade.  Pat chicken dry.  Season with s&p.

Preheat oven to 375 degrees F.  Heat a 12-inch cast-iron skillet (or other heavy, oven-safe skillet) over medium to medium-high heat.  Add peanut oil.  Once oil is hot, place chicken in the skillet skin-side down.  Brown for 1-2 minutes.  Turn the chicken over and place skillet in oven.  Roast chicken for 30 minutes (until chicken juices run clear when you pierce the chicken with a sharp knife).  Remove from oven and set aside to cool for 15-20 minutes.  After the chicken has cooled, shred it with two forks.

Combine lime juice, fish sauce, salt, chili powder, cilantro, mint, sugar, shallot, scallion and chili in a large nonreactive mixing bowl.  Add shredded chicken and stir in the mayonnaise.  Season to taste with additional salt, mayo or lime juice.

Build sandwiches by layering lettuce on the bottom half of the bread and then topping with chicken salad.

Serve.