Saigon Chicken Salad

Saigon Chicken Salad
Photo by José Picayo

Ingredients

  • 1 cup daikon (Japanese white radish) or red radishes
  • 1 cup green cabbage
  • 1 cup carrot
  • 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
  • + 14 more ingredients
    • 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
    • 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)
    • 2 large garlic cloves
    • 1 cup fresh cilantro (including stems)
    • 1 cup fresh cilantro leaves
    • 1 cup Persian cucumbers

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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