Name: Chopped Lemongrass Chicken Salad
Yield: 4 servings
Ingredients: 4 whole boneless, skinless chicken breasts (4 pounds); Lemongrass Marinade (recipe follows); 2 teaspoons coarse salt, plus more for seasoning and cooking water; 1/2 teaspoon freshly ground pepper, plus more for seasoning; 1 pound sugar snap peas, strings removed; 2 shallots, roughly chopped; 1 1-inch-piece peeled fresh ginger, roughly chopped; 1/2 cup freshly squeezed lime juice; 3/4 cup fresh mint leaves; 3/4 cup fresh cilantro leaves; 6 tablespoons canola oil; 1 head romaine lettuce, chopped into pieces; 2 mangoes, peeled, pitted, and cut into 1/2-inch dice; 3 red bell peppers, cored, seeded, and cut into 1-inch-long matchsticks; 1 fennel bulb, trimmed, cored, and cut into 1/4-inch dice; 6 scallions, white and pale-green parts only, thinly sliced; 4 stalks lemongrass, tough outer leaves removed, cut into pieces; 1 1-inch piece peeled fresh ginger, roughly chopped; 4 garlic cloves; 2 shallots, peeled and roughly chopped; 2 tablespoons brown sugar; 1/2 cup mirin; 2 tablespoons Asian fish sauce; 6 tablespoons canola oil; (makes 1 2/3 cups)

Servings: 4 persons

4 whole boneless, skinless chicken breasts (4 pounds)
Lemongrass Marinade (recipe follows)
2 teaspoons coarse salt, plus more for seasoning and cooking water
1/2 teaspoon freshly ground pepper, plus more for seasoning
1 pound sugar snap peas, strings removed
2 shallots, roughly chopped
1 1-inch-piece peeled fresh ginger, roughly chopped
1/2 cup freshly squeezed lime juice
3/4 cup fresh mint leaves
3/4 cup fresh cilantro leaves
6 tablespoons canola oil
1 head romaine lettuce, chopped into pieces
2 mangoes, peeled, pitted, and cut into 1/2-inch dice
3 red bell peppers, cored, seeded, and cut into 1-inch-long matchsticks
1 fennel bulb, trimmed, cored, and cut into 1/4-inch dice
6 scallions, white and pale-green parts only, thinly sliced
4 stalks lemongrass, tough outer leaves removed, cut into pieces
1 1-inch piece peeled fresh ginger, roughly chopped
4 garlic cloves
2 shallots, peeled and roughly chopped
2 tablespoons brown sugar
1/2 cup mirin
2 tablespoons Asian fish sauce
6 tablespoons canola oil
(makes 1 2/3 cups)

1
Place the chicken between sheets of plastic wrap; pound to 1/2-inch thickness.
2
Place in a plastic or glass dish; coat with marinade.
3
Cover; chill 4 hours or overnight.
4
Heat the grill or broiler.
5
Season the chicken with salt and pepper; grill until golden brown and cooked through, 4 to 5 minutes per side.
6
Set aside to cool.
7
Fill a large bowl with ice and water; set aside.
8
Bring a large saucepot of water to a boil; add salt.
9
Add the snap peas; cook until bright green and still crisp, about 2 minutes.
10
Transfer to the ice bath to cool.
11
Drain; cut into 3/4-inch pieces.
12
Place the shallots and ginger in a food processor; process until very finely chopped.
13
Add the lime juice, 1/2 cup mint, 1/2 cup cilantro, the salt, and pepper; process until herbs are finely chopped.
14
Slowly add oil through feed tube with motor running.
15
Layer the romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl.
16
Top with the remaining mint and cilantro.
17
Serve with dressing on the side, or add dressing to the bowl.
18
Add the lemongrass, ginger, garlic, and shallots through the feed tube of a food processor with motor running.
19
Process until very finely chopped.
20
Add the sugar, mirin, and fish sauce; process until pureed, scraping the sides as needed.
21
With the motor running, slowly add the oil; process until incorporated.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chopped Lemongrass Chicken Salad

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