Saigon Chicken Salad

Saigon Chicken Salad
Photo by José Picayo

Ingredients

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

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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