Chopped Lemongrass Chicken Salad

1. 1

   Place the chicken between sheets of plastic wrap; pound to 1/2-inch thickness.

2. 2

   Place in a plastic or glass dish; coat with marinade.

3. 3

   Cover; chill 4 hours or overnight.

4. 4

   Heat the grill or broiler.

5. 5

   Season the chicken with salt and pepper; grill until golden brown and cooked through, 4 to 5 minutes per side.

6. 6

   Set aside to cool.

7. 7

   Fill a large bowl with ice and water; set aside.

8. 8

   Bring a large saucepot of water to a boil; add salt.

9. 9

   Add the snap peas; cook until bright green and still crisp, about 2 minutes.

10. 10

    Transfer to the ice bath to cool.

11. 11

    Drain; cut into 3/4-inch pieces.

12. 12

    Place the shallots and ginger in a food processor; process until very finely chopped.

13. 13

    Add the lime juice, 1/2 cup mint, 1/2 cup cilantro, the salt, and pepper; process until herbs are finely chopped.

14. 14

    Slowly add oil through feed tube with motor running.

15. 15

    Layer the romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl.

16. 16

    Top with the remaining mint and cilantro.

17. 17

    Serve with dressing on the side, or add dressing to the bowl.

18. 18

    Add the lemongrass, ginger, garlic, and shallots through the feed tube of a food processor with motor running.

19. 19

    Process until very finely chopped.

20. 20

    Add the sugar, mirin, and fish sauce; process until pureed, scraping the sides as needed.

21. 21

    With the motor running, slowly add the oil; process until incorporated.

* Per serving · 4 servings · Values may vary.