Summer Lemongrass Chicken Salad

Updated: Oct 29, 2024

Looking for a fresh twist on your salad routine?

Our new Lemongrass Chicken Salad is packed with vibrant, all-natural flavours that make every bite refreshing and satisfying. Made with tender, marinated lemongrass chicken, crisp greens, and a zesty homemade dressing, it’s the perfect balance of healthy and delicious. Easy to prepare and bursting with real ingredients, this recipe will add a taste of wellness to your day.

Try it today and bring a bit of Real Natural goodness to your table!

Ingredients

Method

2 Chicken Breast Fillets
400ml can light coconut milk
3 tbs lemongrass latte paste
1/2 wombok, finely shredded
1 carrot, peeled, cut into long matchsticks
2 cups bean sprouts, ends trimmed
1 red onion, very thinly sliced
1 cup coriander leaves
1 cup mint leaves
1/2 cup (70g) peanuts, toasted, coarsely chopped

Nuoc cham

2 tbs fish sauce
2 tbs lime juice
2 tbs rice wine vinegar
2 tbs brown sugar
1 red chilli, seeded, finely chopped

Step 1: Combine the chicken, coconut milk and lemongrass in a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10-12 mins or until chicken is cooked through. Set aside in the poaching liquid to cool slightly. Step 2: Drain the chicken, reserving 2 tbs of the poaching liquid. Coarsely shred. Place in a large bowl with the wombok, carrot, bean sprouts, onion, coriander, mint and peanut. Toss to combine. Step 3: To make the nuoc cham, combine the fish sauce, lime juice, vinegar, sugar, chilli and 1 tbs water in a jug. Stir until sugar dissolves. Stir in reserved poaching liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls.