Description
Thai Lemongrass Chicken Salad is a light, zesty dish packed with fragrant herbs, tender grilled chicken, and a tangy lime dressing. It’s a refreshing and healthy option perfect for lunch or a light dinner.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 stalk lemongrass, tough outer layers removed, finely minced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 4 cups mixed salad greens or shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped roasted peanuts (optional)
Instructions
- In a bowl, combine lemongrass, fish sauce, lime juice, soy sauce, brown sugar, garlic, and oil. Add chicken breasts and marinate for at least 30 minutes (up to 2 hours).
- Grill or pan-sear the chicken over medium heat for 6–7 minutes per side or until cooked through. Let rest, then slice thinly.
- In a large bowl, combine greens, carrots, cucumber, cilantro, and mint.
- Top salad with sliced chicken and drizzle with remaining marinade or additional lime juice and fish sauce to taste.
- Garnish with chopped peanuts if desired and serve immediately.
Notes
- Lemongrass adds citrusy flavor—sub with lemon zest if unavailable.
- Use pre-cooked chicken for a faster version, but marinating fresh gives the best flavor.
- Add chili flakes or sliced Thai chilies for heat.
- Pairs well with jasmine rice or rice noodles.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg