Burmese Chicken Salad
Thomas J. Story
“This is my Ojai version of classic Burmese chicken salad, which is typically made with cabbage. There’s so much excellent kale grown around Ojai, so I add that,” says Saw Naing, chef at Ojai’s The Dutchess. “We go through 100 pounds of kale each week!”
This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”
How to Make It
1
Combine shallots and canola oil in a medium pan. Over medium-high heat, fry shallots, stirring occasionally, until golden brown. Remove shallots with strainer and set aside. Reserve the shallot oil.
2
Blend garlic and ginger in a food processor until a paste forms. Add a splash of water to help mix if needed.
3
Marinate the chicken with ginger and garlic paste in a glass container or sheet tray in the fridge for about 3 hours. Let chicken sit at room temperature for about 30 minutes before baking.
4
Preheat over to 325°F. Bake chicken about 15 minutes or until it reaches an internal temperature of 165°F. Remove and set aside.
5
While the chicken cools, mix the kale, cabbage, and cilantro in a salad bowl.
6
Once chicken is cooled, shred with hands into bite-size pieces and add to salad.
7
Cut lime into wedges to squeeze onto salad as a dressing, along with 1⁄2 cup reserved shallot oil and salt to taste. Top with fried shallots.
Ingredients
4 large shallots, thinly sliced
2 cups canola oil
½ cup garlic (about 10 cloves)
¼ cup chopped peeled ginger
1 ½ lbs boneless skinless organic chicken breast
4 cups chopped kale, such as Tuscan or Lacinato
4 cups chopped cabbage (about 1 head of napa cabbage)
1 cup chopped cilantro
5 limes
salt to taste
Directions
1
Combine shallots and canola oil in a medium pan. Over medium-high heat, fry shallots, stirring occasionally, until golden brown. Remove shallots with strainer and set aside. Reserve the shallot oil.
2
Blend garlic and ginger in a food processor until a paste forms. Add a splash of water to help mix if needed.
3
Marinate the chicken with ginger and garlic paste in a glass container or sheet tray in the fridge for about 3 hours. Let chicken sit at room temperature for about 30 minutes before baking.
4
Preheat over to 325°F. Bake chicken about 15 minutes or until it reaches an internal temperature of 165°F. Remove and set aside.
5
While the chicken cools, mix the kale, cabbage, and cilantro in a salad bowl.
6
Once chicken is cooled, shred with hands into bite-size pieces and add to salad.
7
Cut lime into wedges to squeeze onto salad as a dressing, along with 1⁄2 cup reserved shallot oil and salt to taste. Top with fried shallots.
Search All of Sunset's Recipes
The Latest
Professional Chefs Say These Kitchen Tools Will Make Thanksgiving Prep Easier
