lemongrass chicken salad
- 1 stalk lemongrass, trimmed and finely chopped
- 6 Thai lime leaves, finely sliced
- 1 tablespoon finely grated ginger
- 2 teaspoons caster (superfine) sugar
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 2 x 160g chicken breast fillets, each cut into 3 pieces
- 1 baby cos (romaine) lettuce, leaves separated
- 2 long green chillies, seeds removed and shredded
- 2 Lebanese cucumbers, peeled and chopped
- ⅓ cup (45g) roasted salted peanuts
- baby (micro) coriander (cilantro) leaves, to serve
lime dressing
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- To make the lime dressing, mix to combine the lime juice, fish sauce and sugar and set aside.
- Place the lemongrass, lime leaves, ginger, sugar, fish sauce and oil in a bowl and mix to combine. Add the chicken and toss to coat. Allow to stand for 5–15 minutes to marinate.
- Preheat a char-grill pan or barbecue over medium-high heat. Cook the chicken for 2–3 minutes each side or until cooked through. Divide the chicken and cos leaves between plates and top with the chilli, cucumber and peanuts. Drizzle with the dressing and sprinkle with the coriander to serve. Serves 4
© DONNA HAY GROUP
