Chopped Lemongrass Chicken Salad

Name: Chopped Lemongrass Chicken Salad
Yield: serves 8
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)

January 26, 2012

Recipe information

Yield
serves 8

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

Lemongrass Marinade

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)

Preparation

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

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Lemongrass Marinade

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Lemongrass Marinade

Step 6

Recipe notes