Recipe serves 4

Ingredients

4 skin on chicken breasts, marinated  (see marinade recipe below)
6 oz. cashew nuts, roasted, chopped
6 oz. tamarind ginger dressing  (see tamarind recipe below)
1 red flesh papaya, peeled, julienned
1 english cucumber, julienned
1 Boston bib lettuce, washed, roughly chopped
4 oz. pea tendril, washed

Tamarind - Ginger Dressing
4 oz. tamarind paste, 1 cup water + tamarind paste – reduce by half
4 oz. fresh ginger, grated
2 oz. soy sauce
4 oz. fish sauce
6 oz. brown sugar
8 oz. water

Preparation

In a sauce pot, put the tamarind paste and 8 ounces of water to simmer, reduce by half, strain, and keep aside for later use.

In a large mixing bowl, add 4 ounces of fish sauce, 6 ounces brown sugar, grated ginger, tamarind reduction and soy sauce. Whisk to combine until sugar dissolves.

Lemongrass Marinade
2 stalk green onion, roughly chopped
2 stalk lemon grass, roughly chopped
2 oz. brown sugar
2 oz. fish sauce
1 jalapeno pepper, roughly chopped
1 fresh lime, freshly squeezed lime Juice
2 clove garlic, trimmed, peeled
1 tsp. black pepper, freshly ground

Preparation

To make the marinade - add the green onion, garlic clove, jalapeno, chopped lemon grass, 2 ounces brown sugar, 2 ounces fish sauce and ground black pepper in a food processor and blend to a paste. Keep cold for later use.

Marinated Chicken
Season the chicken breast with salt and pepper, and toss with the lemongrass marinade – about 20 minutes before cooking.

Oven Roasted Chicken
Preheat the oven to 350 degrees and put the marinated chicken on a metal rack skin side up. Place metal rack on a sheet pan and cook until the chicken is cooked thoroughly with crispy skin, about 25 minutes. Allow chicken to rest for 10 minutes and then slice.

Plating the Salad
Make the salad by placing the lettuce, cucumbers, papayas, and pea tendrils to make a bed. Top with sliced chicken, sprinkle the chopped cashews around the salad. Serve dressing on the side.

Note – Thai Chili pepper is recommended for people who like spicy food. That can be added to the dressing. Left over dressing can serve as dipping sauce for baked fish.

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