Chopped Lemongrass Chicken Salad

(serves 8)

4 whole boneless, skinless chicken breasts (4 pounds)
1 recipe Lemongrass Marinade
2 teaspoons coarse salt plus more for seasoning and cooking water
1/2 teaspoon freshly ground pepper
1 pound sugar snap peas, strings removed
2 shallots, roughly chopped
1 1 inch piece ginger, roughly chopped
1/2 cup freshly squeezed lime juice
3/4 cup fresh mint
3/4 cup fresh cilantro
6 tablespoons canola oil
1 head romaine lettuce chopped into pieces
2 mangoes pitted, peeled and cut into 1/2 inch dice
3 red bell peppers, cored, seeded and cut into 1' long match sticks
1 fennel bulb, trimmed, cored and cut into 1/4 " dice
6 scallions, thinly sliced white and pale green parts only

1) Place chicken between sheets of plastic wrap, pound to 1/2 inch thickness. Place in a plastic or glass dish. Coat with marinade. Cover; chill 4 hours or overnight.

2) Heat grill or broiler. Season chicken with salt and pepper. Grill until golden brown and cooked through (4 to 5 minutes per side) Cool.

3) Fill a large bowl with ice and water. Bring a large saucepot of water to a boil; add salt. Add snap peas; cook until bright green and still crisp, about 2 minutes. Transfer to ice bath, cook, drain and cut into 3/4 inch pieces.

4) Place shallots and ginger in a food processor; process until very finely chopped. Add lime juice, 1/2 cup mint, 1/2 cup cilantro, salt and pepper. Process until hersare finely chopped. Slowly add oil through feed tube with motor running.

5) Layer romaine, mangoes, chicken, red pepper, fennel, snap peas and scallions. Top with remaining mint and cilantro. Serve with dressing on side or add to bowl.

Lemongrass Marinade

4 stalks lemongrass, tough outer leaves removed, cut into pieces
1 inch piece ginger, peeled, roughly chopped
4 cloves garlic
2 shallots, peeled and roughly chopped
2 tablespoons brown sugar
1/2 cup Mirin (Japanese cooking wine)
2 tablespoons fish sauce
6 tablespoons canola oil

Add lemongrass, ginger, garlic and shallots through feed tube of a food processor with motor running. Process until finely chopped. Add sugar, mirin and fish sauce. Puree, scraping sides. With motor running, slowly add oil, process until incorporated.

(I didn't use fennel and I used a blender instead of a food processor)