Chicken Paillard with Napa Salad

Category
Dinner
Cuisine
Asian
Serves
Makes 4 servings
From
Jean-Georges Vongerichten

chickengrillednapa cabbagemangofish saucesalad

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.

Ingredients

  • 4 cups fresh cilantro leaves
  • 1 teaspoon freshly ground black pepper
  • One 8-inch block palm sugar, melted, or about 1½ cups brown sugar
  • 6 garlic cloves, peeled
  • ½ cup nam pla (Thai fish sauce)
  • 4 boneless, skinless chicken breasts, pounded until less than ½ inch thick
  • 2 fresh red Thai chiles, seeded and finely minced
  • 2 tablespoons granulated sugar
  • 2 teaspoons whole black peppercorns, cracked
  • 1 tablespoon rice vinegar
  • 3 tablespoons fresh lime juice
  • 3 tablespoons grape seed, corn, or other neutral oil
  • 2 cups thinly sliced Napa cabbage
  • 1 cup shredded carrot
  • 1 cup shredded daikon radish

1 cup shredded daikon radish

1/2 cup sliced red onion

  • ½ cup sliced red onion
  • ½ cup sliced mango
  • ¼ cup sliced fresh mint leaves, plus more for garnish
  • Salt

Instructions

  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 paste on the chicken breasts and marinate in the refrigerator for about 1 hour.
  2. Meanwhile, make the salad. Mince the remaining garlic cloves, transfer to a mixing bowl, and whisk with the chiles, granulated sugar, peppercorns, vinegar, lime juice, oil, and remaining ¼ cup nam pla. In a large bowl, toss half the dressing with the cabbage, carrot, radish, onion, mango, and mint.
  3. Start a charcoal or gas grill or broiler; the fire should be medium-hot and the grill rack should be about 4 inches from the heat source.
  4. Grill the chicken breasts with the marinade until they are cooked through, 3 to 4 minutes a side. Cut the cooked breasts into 1-inch slices.
  5. Mound the salad on a plate and top with another spoonful of dressing and the slices of chicken. Garnish with mint leaves, sprinkle lightly with salt, and serve.

Notes

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