Chopped Lemongrass Chicken Salad Recipes

CHOPPED LEMONGRASS CHICKEN SALAD

Steps:

• Place chicken between sheets of plastic wrap; pound to 1/2-inch thickness. Place in a plastic or glass dish; coat with marinade. Cover; chill 4 hours or overnight.
• Heat grill or broiler. Season chicken with salt and pepper; grill until golden brown and cooked through, 4 to 5 minutes per side. Set aside to cool.
• Fill a large bowl with ice and water; set aside. Bring a large saucepot of water to a boil; add salt. Add snap peas; cook until bright green and still crisp, about 2 minutes. Transfer to ice bath to cool. Drain; cut into 3/4-inch pieces.
• Place shallots and ginger in a food processor; process until very finely chopped. Add lime juice, 1/2 cup mint, 1/2 cup cilantro, the salt, and pepper; process until herbs are finely chopped. Slowly add oil through feed tube with motor running.
• Layer romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl. Top with remaining mint and cilantro. Serve with dressing on the side or add dressing to bowl.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN

Steps:

• Place chicken into a large zip-top freezer bag.
• Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
• Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
• Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
• Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
• Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

LEMONGRASS CHICKEN SALAD

Steps:

• Combine lemongrass, lime juice, chilli paste, fish sauce, sugar and dried chilli in a small bowl to make a dressing and set aside.
• Bring the water to the boil in a pot.
• Add chicken and cook until chicken is cooked.
• Drain and rinse chicken under cold water and drain again.
• Heat a grill pan and spray with oil.
• Cook shrimp until just cooked, about 2 minutes per side.
• Set shrimp aside.
• Spread coconut in a small pan and toast under a broiler until lightly browned, Stir often as it burns easily.
• In a large salad bowl combine the cabbage and beans with the coconut, peanuts, cilantro, onion, mint and lime leaves.
• Add chicken and dressing and toss together well.
• Transfer to the serving platter and top with shrimp.

GREEN PAPAYA SALAD AND LEMONGRASS CHICKEN

Steps:

• For the Papaya Salad:
• Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
• For the Asian Vinaigrette:
• Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
• For the Lemongrass Chicken:
• Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
• Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions.
• Serve the salad alongside the chicken.

LEMONGRASS MARINADE

Steps:

• Add lemongrass, ginger, garlic, and shallots through feed tube of a food processor with motor running. Process until very finely chopped. Add sugar, mirin, and fish sauce; process until pureed, scraping sides as needed. With motor running, slowly add oil; process until incorporated.

LEMONGRASS CHICKEN SALAD WITH CRUNCHY VEGETABLES

Steps:

• For chicken:
• Whisk cilantro, lemon juice, lemongrass, and makrut lime leaves in small bowl to blend. Gradually whisk in oil. Season marinade to taste with coarse salt and freshly ground black pepper. Arrange chicken in single layer in 8 x 8 x 2- inch glass baking dish. Pour marinade over; turn chicken to coat evenly. Cover and chill 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Heat heavy large skillet over medium-high heat. Add chicken (with some marinade still clinging to surface) to skillet. Sauté until cooked through, 5 to 6 minutes per side.
• Turn off heat; let chicken rest in skillet 15 minutes. Transfer chicken to work surface. Cut chicken in half horizontally, then crosswise into thin strips.
• For dressing:
• Combine fish sauce, palm sugar, lime juice, chiles, and garlic in small bowl. Whisk until sugar dissolves. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 3 hours ahead. Cover and let stand at room temperature; whisk before using.
• For vegetables:
• Cook beans in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; cool.
• Place beans in large bowl. Add tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Add chicken and dressing; toss to blend. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

GRILLED LEMONGRASS CHICKEN

Steps:

• Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
• Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

CHICKEN CHOPPED SALAD

Steps:

• In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well. Pour over salad and toss to coat. Sprinkle with peanuts.

LEMONGRASS-CHILE-CHICKEN LETTUCE WRAPS

Steps:

• In large bowl, mix sauce ingredients. Refrigerate until ready to serve.
• Heat 3-quart saucepan over high heat. Add oil, lemongrass, chile, garlic and gingerroot; cook 1 minute. Stir in chicken. Cook 5 minutes, stirring frequently, until chicken is no longer pink.
• Stir lime juice, fish sauce, brown sugar, mint and soy sauce into chicken mixture.
• Spoon chicken mixture onto lettuce leaves. Serve with hoisin-lemongrass sauce.