TOMATO AND CHICKEN SALAD - Dinner Recipe | BCLIQUOR

Ingredients

• 1½ tbsp (22 ml) fish sauce
• 7 garlic cloves, minced, divided
• 1 tbsp (15 ml) soy sauce
• 2 tbsp (30 ml) lime juice
• 1 tbsp (15 ml) coarsely ground pepper
• 2 large boneless, skinless chicken breasts, each cut into 5 or 6 medallions
• 1 tbsp (15 ml) finely chopped cilantro stems
• 1½ tsp (7 ml) chili garlic sauce
• 1½ tbsp (22 ml) unseasoned rice vinegar
• 1 tbsp (15 ml) grapeseed oil
• 1½ tsp (7 ml) granulated sugar
• 3 oz (90 g) mixed baby greens
• 1 lb (500 ml) heirloom tomatoes, cut into wedges or halved, if small
• 2 baby cucumbers, trimmed and thinly sliced
• 2 cups (500 ml) shredded Napa cabbage
• 1 medium carrot, peeled and shredded
• ½ cup (125 ml) julienned snow peas
• ½ cup (125 ml) bean sprouts
• ½ cup (125 ml) mint leaves
• 2 tbsp (30 ml) toasted sesame seeds, for garnish
• ¼ cup (60 ml) fried shallots, for garnish