Thai Grilled Chicken Salad with Lemongrass Dressing

We are in the midst of a July heatwave and I am not planning to use my oven much until it cools down outside. Instead, my husband has grilled a large quantity of boneless, skinless chicken thighs to last us for few meals. This salad is one of my favorite ways to use grilled chicken or leftover beef or pork. It is light and refreshing, a perfect meal for the hottest of summer days.

Thai Grilled Chicken Salad with Lemongrass Dressing
4 grilled boneless, skinless chicken thighs or breasts
4 cups water
2 cups very thin rice noodles
4 cups torn and washed Romaine lettuce
4 green onions, sliced
1 carrot peeled and julienned
1 medium cucumber, peeled, thinly sliced, then rough chopped
1 tomato, cubed
1-2 tablespoons chopped cilantro
1 tablespoon chopped fresh mint

Lemongrass Dressing
1/2 cup canola oil
1/4 cup fresh lime juice
1/4 cup minced lemongrass or more to taste
2 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons fish sauce
2 teaspoons sugar

Begin the salad by thinly slicing the grilled chicken. You will need 3 cups of sliced chicken. Place chicken in a salad or serving bowl. Boil 4 cups of water, then place the rice noodles in a large bowl and pour the boiled water over the noodles. Let the noodles hydrate for 5 minutes. Drain noodles well and add to the chicken. Add lettuce, onions, carrot, cucumber, and tomato. Pour all the lemongrass salad dressing ingredients into a blender and blend until smooth. Drizzle the dressing over the chicken and vegetables and toss. Garnish with chopped cilantro and mint. Serves 4.

This entry was posted in Chicken, Meat Dishes, Salads. Bookmark the permalink.

2 Responses to Thai Grilled Chicken Salad with Lemongrass Dressing

  1. bakerysp says:

    This looks and sounds wonderful!

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