Why You’ll Love This Recipe

Thai Lemongrass Chicken Salad is a light, refreshing dish bursting with bold flavors from fresh herbs, citrusy lemongrass, and tender grilled chicken. This vibrant salad balances sweet, sour, salty, and spicy notes, making it a perfect choice for a healthy lunch, appetizer, or summer dinner with an exotic twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless chicken thighs or breastslemongrass stalks (tender inner part, finely minced)garlic (minced)fish saucesoy saucebrown sugarlime juicered chili flakes or fresh Thai chiliesvegetable oil

**Salad Base:**mixed greens or shredded cabbagecarrots (julienned or grated)cucumber (sliced or julienned)fresh mintfresh cilantrofresh basilsliced red onionchopped roasted peanuts (optional)

directions

In a bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, chili flakes, and oil.

Add chicken and toss to coat. Marinate for at least 30 minutes (up to 2 hours for stronger flavor).

Grill or pan-sear chicken over medium-high heat for 5–7 minutes per side, or until cooked through.

Let rest for 5 minutes, then slice thinly.

In a large bowl or platter, arrange salad base with greens, carrots, cucumber, red onion, and herbs.

Top with sliced chicken and sprinkle with chopped peanuts if using.

Drizzle with extra lime juice or a simple dressing made from leftover marinade (boiled and cooled for safety).

Serve immediately.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 20 minutesMarinating time: 30 minutes (minimum)Cooking time: 15 minutesTotal time: 1 hour 5 minutes

Variations

Add rice noodles for a more filling salad.

Use grilled tofu or shrimp for a different protein.

Top with fried shallots or crispy garlic for extra texture.

Use a Thai-style vinaigrette with palm sugar and tamarind paste.

Make it milder by reducing or omitting chilies.

storage/reheating

Store components separately for best results. Refrigerate chicken and veggies in airtight containers for up to 3 days.Reheat chicken gently in a skillet or enjoy cold in the salad.

FAQs

Can I use pre-cooked chicken?

Yes, just marinate briefly for flavor and warm it before serving.

What part of lemongrass should I use?

Only the tender white part near the base—finely mince it for best texture.

Is this salad spicy?

It can be—adjust the chilies to your heat preference.

Can I make it vegetarian?

Yes, use tofu or tempeh and a vegetarian fish sauce alternative.

What herbs are essential?

Mint, cilantro, and Thai basil provide authentic flavor.

Can I make the dressing ahead?

Yes, store in the fridge for up to 3 days.

Can I meal prep this?

Yes—store salad, chicken, and dressing separately and assemble when ready.

What pairs well with this?

Sticky rice, jasmine rice, or Thai iced tea are great sides.

Can I bake the chicken?

Yes, bake at 400°F for about 20 minutes or until fully cooked.

Do I need a grill?

No, a skillet or grill pan works perfectly too.

Conclusion

Thai Lemongrass Chicken Salad is a fresh, flavorful dish that brings together fragrant herbs, citrusy marinade, and juicy chicken in every bite. Whether for a light meal or a flavorful side, this salad delivers the perfect balance of Thai-inspired taste and healthy ingredients.