LEMONGRASS CHICKEN SALAD WITH CRUNCHY VEGETABLES
This chicken salad-inspired by Vietnamese green papaya salad-is crunchy and fresh.
Provided by Sarah Dickerman
Categories Chicken Marinate Dinner Cucumber Green Bean Healthy Cabbage Bon Appétit Dairy Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 27
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 SALAD
Make and share this Lemongrass Chicken Salad recipe from Food.com.
Provided by dale7793
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 332, Fat 20.2, SaturatedFat 5.9, Cholesterol 64.8, Sodium 880.1, Carbohydrate 25, Fiber 4.3, Sugar 14.7, Protein 17
CHOPPED LEMONGRASS CHICKEN SALAD
A layered chopped salad mixes lemongrass-marinated chicken with tropical fruit and summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 16
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.
GRILLED LEMONGRASS CHICKEN
Fragrant lemongrass chicken grilled on a stick. Serve with vermicelli noodle salad.
Provided by Frankie
Categories World Cuisine Recipes Asian
Time 1h34m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 194 calories, Carbohydrate 9.3 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 1.3 g, Sodium 346.6 mg, Sugar 4.2 g
CHICKEN THIGHS WITH CRUNCHY SUMMER VEG
This salad needs no separate dressing: The warm spiced chicken infuses all of the vegetables with flavor and richness.
Provided by Carla Lalli Music
Categories Bon Appétit Salad Chicken Summer Green Onion/Scallion Cucumber Radish Fennel Soy Free Peanut Free Tree Nut Free Dairy Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a medium heavy skillet, preferably cast iron, over medium.
- Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a 1/2"-deep slash along both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. Add oil to pan.
- Season chicken on both sides with salt, then sprinkle all over with mustard seeds and fennel seeds, patting to adhere. Place chicken in skillet skin side down, and cook, undisturbed, until skin is very deeply browned and crisp and chicken is about 75 percent cooked through, 18-20 minutes. Some seeds will end up in the pan, which is fine as they will flavor the oil. Spoon out any that are burning. Turn chicken and cook on second side until just cooked through, about 4 minutes longer. Transfer to a platter and let rest 10 minutes.
- While the chicken rests, toss cucumbers, watermelon radish, red radishes, scallions, vinegar, and a pinch of salt in a large bowl.
- Cut chicken off the bone, then slice crosswise into 1 1/2"-2" pieces.
- Gently toss chicken and pita chips into salad. Taste and season with more vinegar and/or salt if needed.
VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN
Full of fresh and bold Vietnamese flavors.
Provided by kimmi
Categories Salad Pasta Salad Chicken Pasta Salad Recipes
Time 4h15m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 66.8 g, Cholesterol 48.2 mg, Fat 18.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 2.9 g, Sodium 1691.2 mg, Sugar 11.7 g
LEMONGRASS CHICKEN AND VEGETABLE SALAD RICE PAPER SPRING ROLL
Make and share this Lemongrass Chicken and Vegetable Salad Rice Paper Spring Roll recipe from Food.com.
Provided by pearlygirl2
Categories Lunch/Snacks
Time 1h
Yield 16 rolls, 4 serving(s)
Number Of Ingredients 14
Steps:
- For the dipping sauce: Combine the ingredients in a medium bowl and mix well. Cover with plastic wrap and set aside.
- For the summer rolls:.
- Add the lemon grass, oil and salt to a resealable stoarge bag.
- Add the chicken, seal the bag and turn the chicken to coat evenly.
- Marinate in the refrigerator for 1 to 4 hours.
- Bring a small pot of lightly salted water to a boil over medium-high heat.
- Add the snow peas and cook for 1 minute.
- Transfer with a slotted spoon to a ice-water bath to halt their cooking.
- Drain, pat dry and slice snowpeas lengthwise into 3 or 4 strips each. Set aside.
- Add oil to coat the fry pan.
- Discard of marinade.
- Add chicken to fry pan and cook until cutlets turn brown and chicken is cooked through.
- Wait for cutlets to cool and then slice into long thin strips roughly 2cm thick.
- To assemble:.
- Soak rice paper wrappers in warm to hot water untill soft.
- Lightly pat dry.
- Place 2 or 3 chicken strips down the center of the wrapper, leaving a 3cm margin at each end of the wrapper.
- Next add a layer of snow peas, lettuce, capsicum, carrot, and finally a light sprinkling of cashew nuts.
- Pull one side of the rice paper tightly over the filling, folding over the two ends to form something that looks like an envelope, and then roll over the remaining portion of wrapper to form the roll. If desired, cut in half diagonally.
- Repeat with the remaining wrappers and fillings.
- Serve with Dipping Sauce.
Nutrition Facts : Calories 170.9, Fat 4.7, SaturatedFat 0.8, Cholesterol 49.3, Sodium 69.9, Carbohydrate 10.7, Fiber 2.3, Sugar 7.2, Protein 21.5
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- 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.
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