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Saigon Chicken Salad


Saigon Chicken Salad Recipe

Ingredients:
  • 1 cup chopped fresh cilantro (including stems)
  • 5 tablespoons fresh lemon juice
  • 1 4-inch-long bottom portion of large lemongrass stalk, finely chopped (about 2 tablespoons)
  • 3 large kaffir lime leaves, minced (1 generous teaspoon)
  • 1/2 cup olive oil
  • Coarse kosher salt
  • 1 1/4 pounds skinless boneless chicken breast halves (4 to 5)
  • 5 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1/4 cup (packed) light palm sugar or golden brown sugar
  • 1/4 cup fresh lime juice
  • 2 teaspoons minced Thai chiles or serrano chiles with seeds
  • 2 large garlic cloves, pressed
  • 3 cups 2-inch pieces trimmed Chinese long beans or green beans (about 10 ounces)
  • 8 ounces plum tomatoes, halved lengthwise, seeds and pulp removed, shells cut into long thin strips
  • 1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes
  • 1 cup coarsely grated seeded Persian cucumbers (about 3)
  • 1 cup very thinly sliced green cabbage
  • 1 cup coarsely grated carrot
  • 1 cup celery leaves
  • 1 cup fresh cilantro leaves
  • 3 green onions, thinly sliced on diagonal
  • 1/2 cup salted roasted peanuts, split in half
Directions:
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