Saigon Chicken Salad Recipe

Name: Saigon Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Ingredient info: Lemongrass, fish sauce, palm sugar, and daikon can be found at some supermarkets and at Asian markets. Kaffir lime leaves are sold frozen or sometimes fresh at Asian markets. If un…; Test-kitchen tip: Palm sugar can be very hard, making it difficult to measure. To soften it, microwave the palm sugar (s till in the jar) in 10-second intervals at 50 percent power.

Servings: persons

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
Ingredient info: Lemongrass, fish sauce, palm sugar, and daikon can be found at some supermarkets and at Asian markets. Kaffir lime leaves are sold frozen or sometimes fresh at Asian markets. If unavailable, substitute 1 tables poon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
Test-kitchen tip: Palm sugar can be very hard, making it difficult to measure. To soften it, microwave the palm sugar (s till in the jar) in 10-second intervals at 50 percent power.

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:
2
Heat heavy large skillet over medium-high heat. Add chicken (with some marinade still clinging to surface) to skillet. Saute until cooked through, 5 to 6 minutes per side.
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.
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:
5
Cook beans in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; cool.
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.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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), and more.

Yes, Saigon Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Saigon Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions