Lemongrass Chicken Salad

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Lemongrass Chicken Salad

Lemongrass Chicken Salad
Lemongrass Dressing:
1 tsp. minced lemongrass
2 tbsp. vegetable oil
2 tbsp. lime juice
2 tsp. sugar
1/2 tsp. minced ginger
1/2 tsp. soy sauce
1/4 tsp. minced garlic
Freshly ground salt and pepper to taste
2 boneless, skinless chicken breasts
1 tbsp. honey
1 tbsp. sambal oelek (chili paste)
4 cups thinly sliced romaine lettuce
1/2 cup matchstick size red bell pepper
1/2 cup matchstick size carrot strips
1/2 cup sliced green onion tops
1/4 cup roasted and salted cashews, chopped
Fresh cilantro leaves

Prep: 30 minutes, Cook: 10 minutes
Chill: at least 1 hour, Serves: 2

To prepare dressing, add lemongrass to a small bowl with remaining dressing ingredients; set aside. Coat chicken breasts with honey and sambal oelek; cook on a well-oiled grill over medium heat for about 5 minutes on each side or until cooked through. Remove from grill and let cool slightly; cut into bite-size strips. Divide romaine equally between 2 salad plates and top with chicken and remaining ingredients. Whisk dressing and drizzle over salad. Serve with grilled mini egg rolls, if desired. 

Wine Suggestion
Dry Riesling - Its bright citrus flavors that pair perfectly with Asian-inspired dishes.
Nutritional Information:
480 calories, 32 g protein, 26 g total fat (4 g sat., 0 g trans), 33 g carbohydrate, 5 g fiber, 19 g sugar, 75 mg cholesterol, 370 mg sodium, 11 points


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