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Lemongrass Chicken Salad
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Lemongrass Chicken Salad

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Chicken Marinade:

  • 8 boneless skinless chicken thighs
  • 2 tbsp. avocado oil
  • 1 tbsp. Red Boat Fish Sauce
  • 2 tbsp. Coconut Aminos
  • 1 stalk of lemongrass
  • 2 cloves garlic minced
  • 1 tsp. grated ginger
  • zest of 1/2 lime
  • 1 tbsp. coconut palm sugar omit if Whole30
  • kosher salt to taste
  • black pepper to taste

For the Nuoc Cham-Inspired Dressing:

  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoon rice vinegar
  • 1/3 cup Red Boat Fish Sauce
  • 2/3 cup water
  • 3 tablespoons coconut palm sugar
  • 1-3 birds eye chiles very thinly sliced (1 for mild, 3 for hot)
  • 2 cloves garlic minced

For the Salad:

  • 6 cups chopped green leaf or romaine lettuce about 1 head
  • 1/2 cup matchstick carrots
  • 1/2 english cucumber very thinly sliced
  • 3 green onions thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh thai basil leaves regular basil is okay
  • 1 fresno chile thinly sliced (jalapeno is okay)

Instructions

  • In a large bowl or ziplock bag, combine the chicken, avocado oil, fish sauce, coconut aminos, garlic, ginger, lime zest, coconut sugar, kosher salt, and pepper. Peel off tough, outer layers of the lemongrass stalk (you'll be left with the pale yellow stalk). Now, using a mallet or back of a knife, smash the lemongrass (this helps release it's flavor) and cut it into 1/2 inch chunks. Place in the bowl with the chicken and toss to coat. You can either let it marinate at room temperature for 30 minutes before grilling or cover and let marinate for up to 24 hours.
  • Meanwhile, combine all of the dressing ingredients in a small bowl and whisk until the coconut sugar is dissolved. Set aside.
  • In a large bowl, combine the lettuce, carrots, cucumber and green onions. Set aside.
  • When chicken is ready, heat grill over medium high heat. When hot, brush grill grates with oil. Remove chicken from marinade and shake off excess marinade and remove any of the lemongrass that is stuck to the chicken. Grill chicken until cooked through, about 5 minutes per side.
  • Remove from grill when cooked through and cover with foil and let rest for 5-10 minutes before slicing.
  • Slice chicken and set up an assembly line for plating. Allow guests to plate the (undressed) lettuce, the chicken and top with fresh herbs and sliced chiles, then spoon the dressing over the salad.