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Chicken and Rice Salad with Nam Jim Dressing

Servings 4 people

Ingredients

FOR THE SALAD

  • 2 boneless, skinless organic chicken breasts
  • 6 inch piece lemon grass, cut into chunks
  • 3 pieces whole star anise
  • 1 inch fresh ginger, peeled and thickly sliced
  • 1 cup basmati rice (I used a combination of brown, red & white)
  • 20 green beans, sliced diagonally into three pieces each
  • 1 medium bell pepper, thinly sliced
  • 4 cups baby arugula, stems removed
  • 1 cup chopped cilantro
  • 1/2 cup chopped mint

FOR THE DRESSING

  • 4 inch piece lemon grass, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 large serrano pepper, coarsely chopped (remove seeds for less heat)
  • 3 Tbsp. lime juice
  • 3 Tbsp. vegetable oil
  • 2 Tbsp. brown sugar
  • 2 Tbsp. fish sauce
  • 1 Tbsp. seasoned rice vinegar

Instructions

POACH THE CHICKEN:

  • In a medium sauce pan with a lid, bring 4 cups of water to a boil.
  • Reduce heat to low and add lemon grass, star anise, ginger and chicken.
  • Place the lid on the pot and poach the chicken for 10 to 15 minutes until it is cooked through.
  • Remove the chicken from the poaching liquid to cool, but save the liquid.
  • Refrigerate the chicken until you are ready to assemble the salad.

COOK THE RICE:

  • Strain the poaching liquid to remove the pieces of lemon grass, anise and ginger.
  • Wash the pot, then return it to the stove with the poaching liquid.
  • Bring the liquid to a boil, then add the rice and cook until tender, about 15 minutes.
  • NOTE – all of the water will not be absorbed. Drain the rice in a colander and set aside to cool.
  • Refrigerate the rice until you are ready to assemble the salad.

BLANCH THE GREEN BEANS:

  • Bring a small pot of salted water to a boil.
  • Add the beans and cook until they are crisp tender.
  • Drain and refresh in an ice bath or under cold water to stop the cooking process and preserve their bright green color.
  • Refrigerate the beans until you are ready to assemble the salad.

MAKE THE DRESSING:

  • Combine all dressing ingredients in a blender and process until smooth. Place dressing in the refrigerator until ready to use.
  • MAKE THE SALAD:
  • Slice the poached chicken into thin slices.
  • Combine the chicken, rice, arugula, green beans, yellow pepper, cilantro, mint in a large bowl. Toss with dressing and serve immediately.