Saigon Chicken Salad

Saigon Chicken Salad
Photo by José Picayo

Ingredients

  • 1 cup fresh cilantro leaves
  • 1 cup Persian cucumbers
  • 2 large garlic cloves
  • 1 cup fresh cilantro (including stems)
  • 1 cup daikon (Japanese white radish) or red radishes
  • ½ cup cup salted roasted peanuts
  • 5 tablespoons Asian fish sauce (also called nam pla or nuoc mam)
  • + 14 more ingredients
    • 3 cups Chinese long beans or green beans
    • 8 ounces plum tomatoes
    • 1 cup celery leaves
    • ¼ cup fresh lime juice
    • 3 green onions
    • 2 teaspoons Thai chiles or serrano chiles with seeds
    • 1 4-inch-long bottom portion of large lemongrass stalk
    • ¼ cup (packed) light palm sugar or golden brown sugar
    • 1 cup green cabbage
    • 1 cup carrot
    • ½ cup olive oil Coarse kosher salt
    • 3 large kaffir lime leaves
    • 5 tablespoons fresh lemon juice
    • 1 ¼ pounds skinless boneless chicken breast halves (4 to 5)

Whisk cilantro, lemon juice, lemongrass, and kaffir lime leaves in small bowl to blend. Gradually whisk in oil. Season marinade to taste with coarse salt and freshly ground black pepper. Arrange chicken in single layer in 8 x 8 x 2- inch glass baking dish. Pour marinade over; turn chicken to coat...

View full recipe at Epicurious

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