Saigon Chicken Salad

Saigon Chicken Salad
Photo by José Picayo

Ingredients

  • 3 cups Chinese long beans or green beans
  • 8 ounces plum tomatoes
  • 1 cup celery leaves
  • ¼ cup (packed) light palm sugar or golden brown sugar
  • ¼ cup fresh lime juice
  • 3 green onions
  • 2 teaspoons Thai chiles or serrano chiles with seeds
  • + 14 more ingredients
    • 1 4-inch-long bottom portion of large lemongrass stalk
    • 1 cup green cabbage
    • 1 cup carrot
    • 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)
    • 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)
    • 1 cup fresh cilantro leaves
    • 1 cup Persian cucumbers
    • 2 large garlic cloves
    • 1 cup fresh cilantro (including stems)

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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