Saigon Chicken Salad

Saigon Chicken Salad
Photo by José Picayo

Ingredients

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

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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