• 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

1. Pound out chicken or prepare thin-cut chicken breast cutlets and place in a shallow baking dish
2. Combine the fish sauce, soy sauce, oil, lemongrass, white part of scallion, ginger, garlic and sugar, salt and pepper in a bowl and whisk together
3. Pour on top of chicken and marinate in refrigerator for 20 minutes, turning after 10 minutes.
4. In the meantime, prepare the salad dressing by adding carrots, ginger, onion, soy sauce, rice vinegar sugar and anchovy paste to a food processor. Pulse until finely minced. Slowly pour in vegetable oil, while it is on, and continue until the dressing begins to emulsify and the mixture liquifies a bit. (I stop just at this point but if you like your dressing a little more oily, you can add as much as you like.)
5. Season the dressing liberally with salt and pepper. The salt will bring out all of the flavors in the dressing and the pepper will complement them nicely. Keep tasting as you season to get it just right.
6. Heat grill or grill pan
7. Mix spring mix and tomatoes together in a bowl and toss with carrot-ginger dressing
8. Remove chicken from the marinade and pat dry with paper towels. Brush both sides with canola oil and place on the grill.
9. Turn about 90 degrees on the same side after about 1-2 minutes. Turn over and repeat on second side, cooking until chicken reaches 165 degrees F.
10. Remove and place chicken paillard on plate, pile salad high on top, garnish with green scallion and add a little extra carrot-ginger dressing on the plate for dipping. Enjoy!

A lifetime lover of food, Jackie Ourman’s love turned to fear when she had one child diagnosed with life-threatening allergies, and another with celiac disease and the same allergies; shortly thereafter, Jackie and her mother were diagnosed with celiac disease.  Jackie quest to feed her family healthy, nutritious and tasty gluten-free and allergy friendly foods became a mission to raise awareness when she started her blog last summer, Celiac and Allergy Friendly Epicurean. In her blog, she shares creative, tasty and healthy recipes from her home and from her experiences at culinary school.