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Lemongrass Chicken Salad

Lemongrass Chicken Salad

Chef Katie Chin shares a light Thai recipe with Home & Family!
Ingredients for the Chicken and Marinade:
  • 2 boneless, skinless chicken breasts or thighs
  • 2 teaspoons soy sauce
  • 1 Tablespoon fish sauce (nam pla)
  • 1 Tablespoon palm or brown sugar
  • 1 1⁄2 tablespoons minced lemongrass
  • 1 garlic clove, minced
  • 2 Tablespoons dark sesame oil
Ingredients for the Dressing:
  • 2 teaspoons minced galangal or fresh ginger
  • 2 teaspoons palm or brown sugar
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fish sauce (nam pla) 1⁄2 teaspoon asian chili-garlic sauce, preferably sambal oelek
  • 4 Tablespoons oil
  • 1 teaspoon olive or canola oil
Ingredients for the Salad:
  • 6 yard-long beans or 12 green beans cut into 2 in (5 cm) pieces
  • 1 cup (71 g) shredded coconut
  • 2 cups (152 g) red cabbage sliced into thin shreds/threads
  • 4 Tablespoons crushed roasted peanuts
  • 4 Tablespoons finely chopped fresh coriander leaves (cilantro)
  • 4 Tablespoons finely chopped mint
  • 4 Tablespoons finely chopped basil
  • 1⁄2 small red onion, thinly sliced
  • 6 kaffir lime leaves, thinly sliced


Directions:


  1. Marinade: in a small bowl, whisk together the soy sauce, fish sauce palm sugar, lemongrass, garlic, and sesame oil. Place the chicken in a large, resealable plastic food bag and marinate for 1 hour (up to overnight) in the refrigerator.
  1. Preheat broiler. Remove the chicken from the marinade. Broil for 7 minutes per side. transfer to a cutting board and let stand for 5 minutes. Cut the chicken into thin slices.
  1. Dressing: in a small bowl, whisk together the galangal, palm sugar, lime juice, fish sauce, and chili-garlic sauce. Gradually whisk together the ingredients for the Dressing.
  1. Salad: Cook the beans in boiling water until tender-crisp, about 5 minutes. Using a slotted spoon, transfer beans to an ice bath until cool. Drain and set aside.
  1. Combine the reserved beans, coconut, cabbage, peanuts, fresh coriander leaves, mint, basil, onion, and kaffir lime leaves, if using, in a large bowl. Divide the Salad evenly on 4 plates. Divide the chicken pieces evenly among the salads. Drizzle the remaining Dressing on top of the chicken. Serve immediately.

SERVES 4 AS part OF multi-course meal OR FOR lunch

Preparation time: 20 minutes + marinating time

Cooking time: 14 minutes

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