We’re so thrilled to be hosting another delicious recipe this week from our friend Jackie Ourman of CAFE (Celica & Allergy Friendly Epicurean). We’ve been marveling at Jackie’s recipes over the past year since she launched her site, and this one is no exception.

This chicken dish is a lovely version of traditional chicken paillard, with a dash of spice and color. A nice way to keep the kids interested in eating chicken and to get them to venture into new and fun tastes. Meanwhile, it looks fancy and complicated, but the total time is something a mom can pull off at under 30 minutes!

For other amazing gluten-free and allergy friendly recipes, check out Jackie’s gorgeous site. For more on Jackie, see below!

Ingredients

CHICKEN

4 boneless, skinless chicken breasts, pounded about ¼” thick

¼ cup fish sauce

¼ cup gluten-free, low sodium soy sauce (I use San-J)

¼ cup canola or sesame oil (sesame oil is richer but I don’t use it at home because of my son’s allergies)

1 lemongrass root, diced small

1 scallion, sliced thin on diagonal (reserve green parts for garnish)

2 tsp (about 1½” piece) ginger, peeled and minced

3-4 cloves garlic, minced

2 tsp raw sugar or 1 tsp white sugar

salt and pepper

SALAD

1 package organic spring mix, rinsed and drained

1 cup cherry tomatoes, cleaned and sliced diagonally

2 small (or 1 large) carrots, peeled and chopped coarsely

1″ piece of ginger, peeled and coarsely chopped

¼ onion, chopped coarsely

2 T soy sauce

¼ cup rice vinegar

1 tsp sugar

¼ tsp anchovy paste, optional

vegetable oil, about ½ cup or more, if desired

salt and pepper to taste