Saigon Chicken Salad

Saigon Chicken Salad
Photo by José Picayo

Ingredients

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

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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