So, you can buy any type of crap frozen chicken if you want, or use left overs, or buy fancy-pants free range stuff. I am not sure it's going to make much of a difference in this recipe flavor wise.
The basic idea is chicken breasts, slow cooked in a crockpot of thai red curry, shredded to 'pulled chicken' and mixed with some traditional and some non-traditional chicken salad ingredients.
Thai Chicken Salad
6 chicken breats
2 cans of coconut milk
about half a can of thai Red Curry Paste
These three are mixed together in a crockpot and left to simmer on low for 5-10 hours. High for as little as 3 would probably work though
The breasts are taken out, cooled and then pulled
for the 'salad'
1/2 cup mayonnaise (you could experiment here, I used Kraft's EVOO mayo. I think Japanese Kewpie would be really good too)
2 TBS lime juice
1/4 large red onion, finely chopped
1/2 red bell pepper finely chopped
cup or two of fresh cilantro
pinch of salt, pepper
~tsp of thai red curry paste, to taste (this stuff is potent, so add a pinch or two at a time until the spiciness is good for you)
I meant to add diced fresh pineapple, but forgot to buy some!
I have eaten this over greens, with apples and almonds, and it's fucking great. No dressing needed for the greens!
here's the TOTALLY AMAZING GREAT part; this recipe makes like 5 pounds of this shit! I could put about two ice scream scoops worth on a salad every day and not run out for a week or two! Leave it in the fridge, serve it cold. EASY.
PS: For the ZONE
Coconut milk is basically fat, but little of it is actually transferred into the salad. It's merely a 'stock' in which to cook the chicken
your choice of Mayo will dramatically impact your nutritional content
Kraft EVOO mayo: ~64g F for the whole recipe
6 chicken breasts ~ 180g P
Veggies etc ~ 20-30g C
realistically, this is almost 1:1 F:P with negligible carbohydrates