Chicken Paillard with Napa Salad

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

Method

  1. 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