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Simple Recipes for Every Day

Lemongrass Chicken Herb Salad

lemongrass chicken herb salad made with basil, mint, green beans, tomatoes, cucumbers and fried shallots
  • Serves:  2
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

Chicken Salad

  • 1 (1-inch) piece of ginger, thinly sliced
  • 2 teaspoons kosher salt
  • 10 black peppercorns
  • 1 (6-inch) lemongrass stalk, cut into 2-inch pieces
  • 2 garlic cloves, smashed
  • 1 (¾-pound) chicken breast
  • ½ pound green beans, trimmed and cut into 2-inch pieces
  • 1 cup fresh cilantro leaves
  • ½ cup fresh mint leaves
  • ½ cup fresh basil leaves
  • ½ cup cherry tomatoes, halved
  • 2 Persian cucumbers, thinly sliced
  • Fried Shallots

Lemongrass Dressing

  • 1 (3-inch) lemongrass stalk, thinly sliced
  • 3 green onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ¼ cup fish sauce
  • 3 tablespoons dark brown sugar
  • ¼ cup fresh lime juice (from 2 limes)
  • ½ teaspoon crushed red pepper flakes

Method

  1. Make the chicken. Bring a medium saucepan of water to a boil over high heat. Add the ginger, salt, peppercorns, lemon grass and garlic. Add the chicken, reduce the heat to a gentle simmer, cover the pan and simmer for ten minutes, or until the chicken is cooked through. You want an internal temp of 165°F.

  2. Add the green beans and cook for about 1 minute more. Remove the chicken and green beans from the pot; transfer the chicken to a cutting board and the green beans to a large bowl to cool.

  3. Meanwhile, make the dressing. In a small saucepan, combine the lemongrass, green onions, garlic, fish sauce, brown sugar, lime juice, red pepper flakes, and ¼ cup water. Bring to a boil over high heat and cook until the sugar has dissolved, about 1 minute. Remove from heat and allow to cool completely.

  4. Use two forks to shred the chicken into bite-sized pieces. Add the shredded chicken, cilantro, mint, basil, tomatoes, and cucumbers to the bowl with the green beans. Drizzle with dressing and toss to coat. Divide between two bowls and top with fried shallots.