Lemongrass Chicken Salad Recipes

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Steps:

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHOPPED LEMONGRASS CHICKEN SALAD

Steps:

• Place chicken between sheets of plastic wrap; pound to 1/2-inch thickness. Place in a plastic or glass dish; coat with marinade. Cover; chill 4 hours or overnight.
• Heat grill or broiler. Season chicken with salt and pepper; grill until golden brown and cooked through, 4 to 5 minutes per side. Set aside to cool.
• Fill a large bowl with ice and water; set aside. Bring a large saucepot of water to a boil; add salt. Add snap peas; cook until bright green and still crisp, about 2 minutes. Transfer to ice bath to cool. Drain; cut into 3/4-inch pieces.
• Place shallots and ginger in a food processor; process until very finely chopped. Add lime juice, 1/2 cup mint, 1/2 cup cilantro, the salt, and pepper; process until herbs are finely chopped. Slowly add oil through feed tube with motor running.
• Layer romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl. Top with remaining mint and cilantro. Serve with dressing on the side or add dressing to bowl.

LEMONGRASS CHICKEN SALAD WITH CRUNCHY VEGETABLES

Steps:

• For chicken:
• Whisk cilantro, lemon juice, lemongrass, and makrut lime leaves in small bowl to blend. Gradually whisk in oil. Season marinade to taste with coarse salt and freshly ground black pepper. Arrange chicken in single layer in 8 x 8 x 2- inch glass baking dish. Pour marinade over; turn chicken to coat evenly. Cover and chill 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Heat heavy large skillet over medium-high heat. Add chicken (with some marinade still clinging to surface) to skillet. Sauté until cooked through, 5 to 6 minutes per side.
• Turn off heat; let chicken rest in skillet 15 minutes. Transfer chicken to work surface. Cut chicken in half horizontally, then crosswise into thin strips.
• For dressing:
• Combine fish sauce, palm sugar, lime juice, chiles, and garlic in small bowl. Whisk until sugar dissolves. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 3 hours ahead. Cover and let stand at room temperature; whisk before using.
• For vegetables:
• Cook beans in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; cool.
• Place beans in large bowl. Add tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Add chicken and dressing; toss to blend. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

LEMONGRASS CHICKEN SALAD

Steps:

• Combine lemongrass, lime juice, chilli paste, fish sauce, sugar and dried chilli in a small bowl to make a dressing and set aside.
• Bring the water to the boil in a pot.
• Add chicken and cook until chicken is cooked.
• Drain and rinse chicken under cold water and drain again.
• Heat a grill pan and spray with oil.
• Cook shrimp until just cooked, about 2 minutes per side.
• Set shrimp aside.
• Spread coconut in a small pan and toast under a broiler until lightly browned, Stir often as it burns easily.
• In a large salad bowl combine the cabbage and beans with the coconut, peanuts, cilantro, onion, mint and lime leaves.
• Add chicken and dressing and toss together well.
• Transfer to the serving platter and top with shrimp.

LEMONGRASS VERMICELLI SALAD

Steps:

• Make the sauce by blending in a food processor or shaking together in a jar.
• Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.
• Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.
• Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs - they will get soggy). Add a little more sauce as needed and store in the fridge. When you're ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.

GREEN PAPAYA SALAD AND LEMONGRASS CHICKEN

Steps:

• For the Papaya Salad:
• Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
• For the Asian Vinaigrette:
• Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
• For the Lemongrass Chicken:
• Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
• Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions.
• Serve the salad alongside the chicken.