Name: Lemongrass Chicken Salad
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: Serves 4 as part of multi-course meal or for lunch
Cuisine: Thai
Ingredients: 2 boneless, skinless chicken breasts or thighs; 2 teaspoons soy sauce; 6 kaffir lime leaves, thinly sliced (optional); 2 cups (152 g) red cabbage sliced into thin shreds/threads; 1 cup (71 g) shredded coconut; 4 tablespoons finely chopped fresh coriander leaves (cilantro); 4 tablespoons crushed roasted peanuts; 4 tablespoons finely chopped mint; ½ small red onion, thinly sliced; 4 tablespoons finely chopped basil; ½ teaspoon Asian chili-garlic sauce, preferably sambal oelek; 4 tablespoons oil; 1 teaspoon olive or canola oil; 6 yard-long beans or 12 green beans, cut into 2 in (5 cm) pieces; 2 tablespoons dark sesame oil; 2 teaspoons minced galangal or fresh ginger; 2 teaspoons palm or brown sugar; 2 tablespoons fresh lime juice; 2 tablespoons fish sauce (nam pla); 1 tablespoon fish sauce (nam pla); 1 garlic clove, minced; 1½ tablespoons minced lemongrass; 1 tablespoon palm or brown sugar

Preparation info

Serves
4
as part of multi-course meal or for lunch

Difficulty
Easy
Ready in
35 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Why have the same old grilled chicken salad when you can dress it up with refreshing lemongrass tossed in an exotic combination of green beans, coconut, red cabbage, and herbs? Not only is this salad remarkably tasty, it is gorgeous and colorful. Yard-long beans are found at most Asian markets but it’s totally fine to use fresh green beans in this salad.