Lemongrass Chicken Salad With Crunchy Vegetables

Name: Lemongrass Chicken Salad With Crunchy Vegetables
Cook time: 4 minutes
Yield: 4 to 6 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 Makrut 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

By Kajsa AlgerPhotographer Jos Picayo

November 17, 2009

Image may contain Plant Dish Food Meal Produce and Seasoning

Kajsa Alger, chef and co-owner (with super-chef Susan Feniger) of Street in Los Angeles, isn't a fan of chicken breast. "It's my least favorite meat," she says. So if chicken breast is to make it onto Street's menu, it has to be something special. This salad—inspired by Vietnamese green papaya salad—is anything but boring.

Recipe notes