Lemongrass Chicken Salad

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: 4 tablespoons crushed roasted peanuts; 2 boneless, skinless chicken breasts or thighs; 4 tablespoons finely chopped mint; ½ small red onion, thinly sliced; 2 cups (152 g) red cabbage sliced into thin shreds/threads; 4 tablespoons finely chopped basil; 4 tablespoons finely chopped fresh coriander leaves (cilantro); 1 cup (71 g) shredded coconut; 2 teaspoons minced galangal or fresh ginger; 2 teaspoons palm or brown sugar; 1½ tablespoons minced lemongrass; 1 garlic clove, minced; 2 tablespoons dark sesame oil; 1 tablespoon fish sauce (nam pla); 1 tablespoon palm or brown sugar; 2 teaspoons soy sauce; 2 tablespoons fresh lime juice; 2 tablespoons fish sauce (nam pla); 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; 6 kaffir lime leaves, thinly sliced (optional)

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.

Ingredients

Asia
Thailand
Lunch
South East Asia

Ingredients

Method