Saigon Chicken Salad

Ingredients

• 2 large garlic cloves
• 3 cups Chinese long beans or green beans
• 8 ounces plum tomatoes
• 1 cup daikon (Japanese white radish) or red radishes
• 1 cup Persian cucumbers
• 5 tablespoons fresh lemon juice
• 3 large kaffir lime leaves
• + 14 more ingredients
• • ½ cup olive oil Coarse kosher salt
  • 1 ¼ pounds skinless boneless chicken breast halves (4 to 5)
  • 5 tablespoons Asian fish sauce (also called nam pla or nuoc mam)
  • 1 cup carrot
  • 1 cup celery leaves
  • 3 green onions
  • ½ cup cup salted roasted peanuts
  • 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 fresh cilantro (including stems)
  • ¼ cup fresh lime juice
  • 1 cup green cabbage
  • 1 cup fresh cilantro leaves

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