Saigon Chicken Salad

Name: Saigon Chicken Salad
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters coarsely grated carrot; 237 milliliters celery leaves; 6 servings Coarse kosher salt; 237 milliliters coarsely grated seeded Persian cucumbers (about 3); 237 milliliters coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes; 5 Tbsps fish sauce (such as nam pla or nuoc nam); 237 milliliters chopped fresh cilantro (including stems); 237 milliliters fresh cilantro leaves; 2 larges garlic cloves, pressed; 59 milliliters (packed) light palm sugar or golden brown sugar; 283 grams cups 2-inch pieces trimmed Chinese long beans or green beans (about; 237 milliliters very thinly sliced green cabbage; 3 green onions, thinly sliced on diagonal; 1 teaspoon large kaffir lime leaves, minced (1 generous teaspoon); 5 Tbsps fresh lemon juice; 2 Tbsps 4-inch-long bottom serving of large lemongrass stalk, finely chopped (about; 59 milliliters fresh lime juice; 118 milliliters olive oil; 227 grams plum tomatoes, halved lengthwise, seeds and pulp removed, shells cut into long thin strips; 118 milliliters salted roasted peanuts, split in half; 2 teaspoons minced Thai chiles or serrano chiles with seeds; 567 grams skinless boneless chicken breast halves (4 to 5)

Saigon Chicken Salad might be just the main course you are searching for. Watching your figure? This dairy free recipe has 455 calories, 28g of protein, and 27g of fat per serving. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up kaffir lime leaves, fish sauce, long bottom serving of lemongrass stalk, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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.

Ingredients you will need

Ground Black Pepper

Kaffir Lime Leaves

Coarse Salt

Lemon Juice

Lemon Grass

Cilantro

Marinade

Whole Chicken

Cooking Oil

Equipment you will use

Glass Baking Pan

Whisk

Bowl

Pour marinade over; turn chicken to coat evenly. Cover and chill 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Ingredients you will need

Marinade

Whole Chicken

Heat heavy large skillet over medium-high heat.

Equipment you will use

Frying Pan

Add chicken (with some marinade still clinging to surface) to skillet. Sauté until cooked through, 5 to 6 minutes per side.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Frying Pan

Turn off heat; let chicken rest in skillet 15 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Transfer chicken to work surface.

Ingredients you will need

Whole Chicken

Cut chicken in half horizontally, then crosswise into thin strips.

Ingredients you will need

Whole Chicken

Combine fish sauce, palm sugar, lime juice, chiles, and garlic in small bowl.

Ingredients you will need

Fish Sauce

Lime Juice

Palm Sugar

Chili Pepper

Garlic

Equipment you will use

Bowl

Whisk until sugar dissolves. Season dressing to taste with salt and pepper.DO AHEAD: Can be made 3 hours ahead. Cover and let stand at room temperature; whisk before using.

Ingredients you will need

Salt And Pepper