Ingredients for Lemongrass Chicken Salad
- 2 stalks lemongrass, finely minced
- 3 tablespoons lime juice
- Chili Paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Dried Red Chilies
- 2 cups water
- Minced Chicken
- 1 tablespoon cooking oil
- Large Shrimp
- Shredded Coconut
- 2 cups shredded green cabbage
- Green Beans
- Roasted Peanuts
- Fresh Cilantro
- Red Onion
- Mint Leaf
- Kaffir Lime Leaf
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How to Make Lemongrass Chicken Salad
- **Prepare the Dressing:** In a small bowl, whisk together the minced lemongrass, lime juice, chili paste, fish sauce, sugar, and dried chilies (if using). Set aside.
- **Cook the Chicken:** Bring 2 cups of water to a boil in a pot. Add the chicken breasts and cook until cooked through (about 15-20 minutes).
- **Chill and Shred:** Remove the chicken from the pot, rinse under cold water, and let cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces.
- **Toast Coconut:** Spread shredded coconut in a small pan and toast under a broiler until lightly browned, stirring frequently to prevent burning.
- **Grill the Shrimp:** Heat a grill pan or skillet over medium-high heat. Add 1 tablespoon of oil. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
- **Assemble the Salad:** In a large bowl, combine the shredded cabbage, green beans, toasted coconut, chopped peanuts, cilantro, red onion, mint, and kaffir lime leaves.
- **Combine and Serve:** Add the shredded chicken to the bowl. Pour the lemongrass dressing over the salad and toss gently to combine. Transfer to a serving platter, top with the grilled shrimp, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
58g
Fat
29g
Carbs
8g
