Lemongrass Chicken Herb Salad
Light and unique salad featuring aromatic poached chicken, herbs and lemongrass vinaigrette
Ingredients
For the salad:
- 4 inch piece fresh ginger cleaned and sliced
- 4 garlic cloves
- 2 tsp kosher salt
- 10 black peppercorns or some ground black pepper
- 1 lemongrass stalk washed and cut into 4 inch pieces
- 3 boneless chicken breasts
- 1 lb green beans trimmed and cut into 2 inch pieces
- 1 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1 cup fresh basil leaves
- 4 cups lettuce leaves optional
- 1 cup cherry tomatoes halved
- 4 Persian cucumbers sliced
For the dressing:
- 1 stalk lemon grass All but root end removed, outer layers removed, minced finely
- 3 scallions sliced
- 2 garlic cloves minced
- 1/4 cup fish sauce
- 3 tbsp dark brown sugar
- 1/4 cup fresh lime juice
- 2-4 packets true lime optional
- 1/2 tsp red pepper flakes
Instructions
- Combine all the dressing ingredients and whisk well. Allow to sit while you make the rest of the food so the sugar has time to dissolve.
- In a skillet with a tbsp or two of oil heated over medium high, add the chicken breasts and sear them until golden. Add the lemongrass, ginger, garlic, salt, peppercorns or pepper along with enough water to come about 3/4 of the way up the chicken breasts. Bring to a boil, cover and reduce the heat. Simmer for 15 minutes or so, then use a spoon to break up the chicken a bit to allow the broth to penetrate more of the meat. Simmer another 10 minutes, then cool and shred.
- Heat a sauce pan of water to the boil and add the green beans. Cook for 1 minute, then drain and rinse in cold water.
- Wash and prep the lettuce and herbs and distribute onto plates. Evenly distribute the herbs, tomatoes, green beans, and cucumbers among them. Top with some of the shredded chicken and drizzle with dressing then serve with extra dressing on the side.
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