Saigon Chicken Salad
A vibrant Vietnamese-inspired salad featuring marinated chicken with fresh herbs, crunchy vegetables, and a tangy fish sauce dressing. This refreshing dish combines traditional Asian ingredients like lemongrass, kaffir lime leaves, and fish sauce with colorful vegetables and herbs for a light yet satisfying meal.
Ingredients
- •1 cup chopped fresh cilantro (including stems)
- •5 tablespoons fresh lemon juice
- •1 piece lemongrass stalk
- •3 leaves kaffir lime leaves
- •½ cup olive oil
- •1 to taste Coarse kosher salt
- •1¼ pounds skinless boneless chicken breast halves
- •5 tablespoons fish sauce
- •¼ cup palm sugar
- •¼ cup fresh lime juice
- •2 teaspoons minced Thai chiles
- •2 cloves garlic
- •3 cups Chinese long beans
- •8 ounces plum tomatoes
- •1 cup daikon
- •1 cup Persian cucumbers
- •1 cup green cabbage
- •1 cup carrot
- •1 cup celery leaves
- •1 cup fresh cilantro leaves
- •3 whole green onions
- •½ cup salted roasted peanuts
- •ingredient info
- •kitchen tip
- •tip continued
- •tip ending
Cooking 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. Pour marinade over; turn chicken to coat evenly. Cover and chill 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
180 min
- 2.
Heat heavy large skillet over medium-high heat. Add chicken (with some marinade still clinging to surface) to skillet. Sauté until cooked through, 5 to 6 minutes per side.
12 min
- 3.
Turn off heat; let chicken rest in skillet 15 minutes. Transfer chicken to work surface. Cut chicken in half horizontally, then crosswise into thin strips.
15 min
- 4.
Combine fish sauce, palm sugar, lime juice, chiles, and garlic in small 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.
5 min
- 5.
Cook beans in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; cool.
3 min
- 6.
Place beans in large bowl. Add tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Add chicken and dressing; toss to blend. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve.
10 min