Saigon Chicken Salad

Saigon Chicken Salad
Photo by José Picayo

Ingredients

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

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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