Lemongrass Chicken Salad
Transport your taste buds to Southeast Asia with this vibrant and flavorful Lemongrass Chicken Salad. Juicy, marinated chicken thighs infused with aromatic lemongrass, garlic, and ginger are perfectly seared for a smoky char, then served atop crisp mixed greens. Complemented by fresh carrot, cucumber, and red bell pepper, this salad offers a delightful crunch and a burst of color. Fragrant herbs like cilantro and mint add a refreshing layer, while roasted peanuts bring a nutty richness to each bite. A drizzle of tangy lime juice or vinaigrette ties everything together, making this quick and healthy meal ideal for any occasion. Perfect for those seeking a light, protein-packed salad with bold, zesty flavors!
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Recipe Information
Ingredients
- 500 g chicken thighs (boneless, skinless)
- 2 lemongrass stalks (finely chopped)
- 3 garlic cloves (minced)
- 1 tbsp ginger (minced)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 2 tbsp vegetable oil (for cooking)
- 4 cups mixed salad greens (lettuce, arugula, etc.)
- 1 carrot (julienned)
- 1 cucumber (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 cup fresh cilantro (chopped)
- 1 cup fresh mint leaves (chopped)
- 1 cup roasted peanuts (chopped)
- 4 lime wedges (for serving)
- 4 tbsp vinaigrette dressing (optional)
Instructions
In a medium mixing bowl, combine the finely chopped lemongrass, minced garlic, minced ginger, soy sauce, fish sauce, brown sugar, and lime juice to create the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and let the chicken marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat vegetable oil in a large skillet or grill pan over medium-high heat.
Remove the chicken from the marinade and cook for 6-8 minutes per side, or until the chicken is fully cooked and has a slight char. Internal temperature should reach 74°C (165°F).
Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing thinly.
In a large salad bowl, combine the mixed salad greens, julienned carrot, sliced cucumber, and red bell pepper.
Add the freshly chopped cilantro, mint leaves, and chopped roasted peanuts to the salad for added flavor and crunch.
Top the salad with the sliced lemongrass chicken.
Drizzle the salad with vinaigrette dressing if desired, or serve with lime wedges on the side for added tang.
Serve immediately and enjoy your refreshing Lemongrass Chicken Salad.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 39.3 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1132 mg | 87% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 5352 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
