Chicken Paillard with Napa Salad

Name: Chicken Paillard with Napa Salad
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 cup shredded daikon radish; 4 boneless, skinless chicken breasts, pounded until less than ½ inch thick; One 8-inch block palm sugar, melted, or about ½ cup brown sugar; 1 tablespoon rice vinegar; ¼ cup sliced fresh mint leaves, plus more for garnish; Salt; ½ cup nam pla (Thai fish sauce); 1 cup shredded carrot; 2 cups thinly sliced Napa cabbage; ½ cup sliced red onion; 2 teaspoons whole black peppercorns, cracked; 6 garlic cloves, peeled; ½ cup sliced mango; 3 tablespoons grape seed, corn, or other neutral oil; 2 fresh red Thai chiles, seeded and finely minced; 1 teaspoon freshly ground black pepper; 2 tablespoons granulated sugar; 4 cups fresh cilantro leaves; 3 tablespoons fresh lime juice

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

If you’re looking for a refreshing yet substantial summer dish, this is it. Mango and mint add a playful sweetness to this light but assertive salad, which is nicely complemented by the grilled chicken. I love it.

You can buy palm sugar at any Asian market, but brown sugar is nearly as good.

Ingredients

4 cups fresh cilantro leaves
1 teaspoon freshly ground black pepper
One

Asia
Main course
Gluten-free
Summer

Method

Fill a large bowl with water and ice and set aside. Bring a small pot of water to a boil and add the cilantro. As soon as the water returns to a boil, drain the leaves, and transfer to the ice water. When cold, drain again, and transfer to a blender with the ground pepper, palm sugar, 4 garlic cloves, and half the nam pla. Purée until smooth. Spread a thin coat of this p