Saigon Chicken Salad might be just the main course you are searching for. This recipe serves 6. One serving contains 456 calories, 28g of protein, and 27g of fat. Head to the store and pick up plum tomatoes, cilantro leaves, cilantro, and a few other things to make it today. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a dairy free diet.
Instructions
1
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
2
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
3
Heat heavy large skillet over medium-high heat.
Equipment you will use
Frying Pan
4
Add chicken (with some marinade still clinging to surface) to skillet. Saut until cooked through, 5 to 6 minutes per side.
Ingredients you will need
Marinade
Whole Chicken
Equipment you will use
Frying Pan
5
Turn off heat; let chicken rest in skillet 15 minutes.
Ingredients you will need
Whole Chicken
Equipment you will use
Frying Pan
6
Transfer chicken to work surface.
Ingredients you will need
Whole Chicken
7
Cut chicken in half horizontally, then crosswise into thin strips.
Ingredients you will need
Whole Chicken
1
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
2
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
Sugar
Equipment you will use
Whisk
1
Cook beans in saucepan of boiling salted water until crisp-tender, about 3 minutes.
Ingredients you will need
Beans
Water
Equipment you will use
Sauce Pan
2
Drain; cool.
3
Place beans in large bowl.
Ingredients you will need
Beans
Equipment you will use
Bowl
4
Add tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts.
Ingredients you will need
Fresh Cilantro
Celery Leaves
Green Onions
Cucumber
Tomato
Cabbage
Peanuts
Carrot
Daikon Radish
5
Add chicken and dressing; toss to blend. Season to taste with salt and pepper. Mound salad on large rimmed platter.