If you know anything about Portland, you know it has killer cuisine from all walks of life. From food trucks to brick-and-mortar joints (also known as restaurants), this city is crazy about cuisine. Award-winning food writer and recipe developer Danielle Centoni has a new book of recipes from Stumptown that will rejuvenate your culinary repertoire and inspire you to book a flight ASAP. This Burmese chicken salad is a fresh, crunchy take on a lunchtime favorite. 

Every bite of this vibrant salad bursts with bright, herbaceous flavors. In fact, you might never want to make the usual mayonnaise-based chicken salad ever again. The oil from the fried shallots is used in the dressing, but you’ll have some left over. Do as the Burmese do and save the flavorful oil to use in other dishes, like stir-fries, or drizzle it as a finishing oil. Or you can cheat and buy a tub of fried shallots at the Asian market.

Reprinted with permission from Portland Cooks