"Fresh salad featuring marinated and grilled Lemongrass chicken and a cilantro lime dressing. Inspired by a Nashville local restaurant, Vui's Kitchen."
Vietnamese Lemongrass Chicken Salad
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Prep time: 1hr
Cook time: 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 pounds boneless skinless chicken thighs
- 1/4 cup lime juice
- 3 tabelspoons fish sauce
- 1 tabelspoons maple syrup
- 1 tablespoon brown sugar
- 2 tabelspoons Avocado oil
- 1 tablespoon soy sauce
- 4 garlic cloves
- 2 zest of lemons
- 1 shallot
- 2 bunches leaves cilantro
- 2 seeds removed jalapeño
- 4 juice of limes
- 2 tabelspoons avocado oil
- 1/2 teaspoon kosher salt
- 1/2 head of chopped romaine
- 1/2 head chopped green cabbage
- 1 julienned cucumber
- 1 bag shredded carrots
Method
Step 1
Start by preparing the chicken marinade. I usually do this in the morning so the chicken can marinade all day long. Add lime juice, fish sauce, maple syrup, brown sugar, avocado oil, soy sauce, garlic, lemon zest and shallot to a food processor or blender. Puree until smooth.
Step 2
Add chicken and marinade together in a large ziplock bag. Keep in the fridge for minimum 30 mins. I marinade for about 5 hours.
Step 3
When you are ready to cook, preheat grill to medium-high heat. Add chicken to grill once hot and grill on each side for about 10 mins until chicken looks golden brown and temperature reaches 165 degrees F.
Step 4
While chicken is cooking, make the dressing by adding the dressing ingredients to a blender. Blend until smooth. Add more lime juice or salt to your liking.
Step 5
Prepare the salad ingredients.
Step 6
When chicken is done, chop into strips.
Step 7
Top salad with dressing and chopped chicken.