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Lemongrass Chicken Herb Salad Recipe

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A refreshing and aromatic Lemongrass Chicken Herb Salad that combines tender poached chicken with crisp green beans and a vibrant herb and lime dressing. Perfectly balanced with fresh cilantro, mint, and basil, and topped with crunchy fried shallots for an extra burst of flavor.

Ingredients

Poached Chicken and Vegetables

  • 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

Salad Ingredients

  • 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

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
  • ¼ cup water

Topping

  • Fried shallots

Instructions

  1. Poach the Chicken: Bring a medium saucepan of water to a boil over high heat. Add the ginger, kosher salt, black peppercorns, lemongrass pieces, and smashed garlic cloves. Add the chicken breast, reduce the heat to a gentle simmer, cover the pan, and cook for 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  2. Cook the Green Beans: Add the trimmed green beans to the saucepan and cook for about 1 minute more to blanch them. 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. Prepare the Dressing: In a small saucepan, combine the thinly sliced lemongrass stalk, green onions, garlic, fish sauce, dark brown sugar, fresh lime juice, crushed red pepper flakes, and ¼ cup water. Bring the mixture to a boil over high heat, cooking until the sugar dissolves, about 1 minute. Remove from heat and let cool completely.
  4. Assemble the Salad: Use two forks to shred the poached chicken into bite-sized pieces. Add the shredded chicken, fresh cilantro, mint, basil, cherry tomatoes, and sliced Persian cucumbers to the bowl with the cooled green beans.
  5. Toss and Serve: Drizzle the cooled dressing over the salad ingredients. Toss gently to coat everything evenly. Divide the salad between two bowls and top each with crispy fried shallots for a delightful crunch.

Notes

  • Ensure the chicken is fully cooked to an internal temperature of 165°F to guarantee safety and tenderness.
  • You can prepare the dressing ahead of time and refrigerate it, bringing to room temperature before tossing with the salad.
  • If fresh lemongrass is unavailable, you can substitute with lemongrass paste, adjusting the quantity to taste.
  • Fried shallots add a needed crispy texture; you can find them pre-made in Asian markets or make your own by thinly slicing shallots and frying until golden.
  • This salad is best served immediately to maintain the freshness of herbs and crispness of vegetables.

Find it online: https://cookedbygrace.com/lemongrass-chicken-herb-salad-recipe/