Asian Slaw with Grilled Chicken
This is an easy, affordable recipe that’s a staple in our house. It doubles easily, so you can serve a crowd, or save leftovers for your lunchbox the next day. It also goes will with steak, charred lamb or sausage if you prefer.
2 boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1. Pound chicken breasts between two layers of wax paper until 1/4 inch thick.
2. Place chicken in a Ziploc bag with all the remaining ingredients. Close the bag and shake it well until chicken is coated all over with marinade. Marinate in the refrigerator at least 1 hour, but preferably overnight.
3. About 30 minutes before you’re ready to eat, remove the chicken from the refrigerator and allow it to rest at room temperature for 15 minutes.
4. Prepare an outdoor grill or preheat a grill pan over med-high heat. Grill chicken about 7 – 8 minutes per side, until the internal temperature reaches 160 degrees.
5. Allow chicken to rest for about 5 minutes, then slice 1/2-inch thick.
1/2 cup rice vinegar
3/4 teaspoon sugar
1/2 garlic clove
1 small red Thai chile
1/2 lemongrass stalk
1/2 cup cilantro leaves
1/4 cup mint leaves
3 tablespoons nam pla (Thai fish sauce)
1 tablespoon olive oil
1. Mince the garlic and chile. Combine in a small saucepan with the rice vinegar and sugar. Heat the mixture over medium heat, whisking to dissolve the sugar. Bring just to a boil, remove from the heat and set aside.
2. Prep the vegetables: Seed the cucumber and cut into long, thin strips. Peel the carrots and either grate or “ribbon” it (using the peeler, create long ribbons of carrot). Peel the jicama and cut into thin strips. Slice the cilantro and mint. Toss all these ingredients in a large bowl with the nam pla and the vinegar mixture from the previous step. Mix in the olive oil. Taste and adjust seasoning, adding more nam pla or salt and pepper to taste.
3. Place the slaw on serving plates, top with strips of grilled chicken. Garnish with slivers of fresh mint or cilantro, or a shake of sesame seeds.
By Riki Shore of Three Squares
For more delicious paleo-friendly, gluten-free recipes, see Three Squares.