Steamed Chicken and Vegetable Salad

By Gail Poll

Ingredients

• For the Vinaigrette:
• 1 T olive oil
• 2 tsp. cider vinegar
• 2 tsp chopped cilantro
• 2 T. thinly sliced scallions
• Sea salt
• For the Chicken:
• 1 T minced fresh ginger
• 2 cloves garlic, finely chopped
• 2 T. finely chopped lemongrass (bulb)
• 2 boneless, skinless chicken breast halves
• Kosher salt, ground pepper
• For the Vegetables:
• 1 c. peeled, julienned carrots, steamed
• 1 red bell pepper julienned
• 1/2 c. daikon julienned
• 2 T. chopped cilantro
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds
• 2 T freshly squeezed lime juice
• 2 tsp Thai fish sauce
• 2 tsp. sesame oil
• Kosher salt and freshly ground black pepper

Details

Servings 2
Cooking time 80mins

Preparation

Step 1

For the Vinaigrette:
Combine and whisk in small bowl

For the Chicken:
Combine ginger, lemongrass and garlic in small bowl. Season Chicken with S & P. Rub chicken with ginger mixture. Steam chicken 12 to 15 min. Thinly slice and toss with vinaigrette.

For the Vegetables:
Combine vegetables, cilantro and seeds in bowl. In separate bowl whisk lime juice, fish sauce and sesame oil. Toss vegetables and lime juice mixture. Season with S & P.

Assembly:
Mound some vegetable, then chicken, then more vegetable. Drizzle any remaining liquid.