Chicken, Escarole And Mint Salad
serves 2-4
There are so many vibrant flavors in this dish. You can tone up or down the spiciness to match your taste by adding less of the red pepper flakes.
1 whole boneless, skinless chicken breast
1 head escarole, chopped
10 mint leaves, thinly sliced
1 shallot, minced
1 teaspoon fish sauce
1/2 teaspoon sugar
2 teaspoons rice wine vinegar
2 teaspoons lime juice
1/2 teaspoon red pepper flakes
1/4 cup canola oil
prep: 10 minutes
total: 40 minutes
baking sheet (or cast iron skillet)
tongs
digital instant-read meat thermometer
whisk
1. Preheat the broiler and put the rack 8-10 inches below it. Put the baking sheet on the rack to heat.
2. Season the chicken on both sides with a sprinkling of salt and pepper. Put it on the baking sheet and broil it until the top browns deeply, 8-10 minutes. Turn and broil on the second side until it reaches 160F in the thickest part, another 8-10 minutes.
3. Meanwhile, prep the escarole, mint and shallot. Next, make the vinaigrette: In a medium bowl, mix together the shallot, fish sauce, sugar, rice wine vinegar, lime juice and red pepper flakes. Let these ingredients sit until you're ready to dress the salad. Just before dressing the salad, drizzle in the canola oil while constantly whisking, tasting as you go, until the dressing emulsifies.
4. Slice the chicken into very thin strips. Toss it with the escarole and mint. Add a little dressing at a time to taste.
2. Season the chicken on both sides with a sprinkling of salt and pepper. Put it on the baking sheet and broil it until the top browns deeply, 8-10 minutes. Turn and broil on the second side until it reaches 160F in the thickest part, another 8-10 minutes.
3. Meanwhile, prep the escarole, mint and shallot. Next, make the vinaigrette: In a medium bowl, mix together the shallot, fish sauce, sugar, rice wine vinegar, lime juice and red pepper flakes. Let these ingredients sit until you're ready to dress the salad. Just before dressing the salad, drizzle in the canola oil while constantly whisking, tasting as you go, until the dressing emulsifies.
4. Slice the chicken into very thin strips. Toss it with the escarole and mint. Add a little dressing at a time to taste.
0
