LEMONGRASS CHICKEN SALAD

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Lemongrass Chicken Salad image

Make and share this Lemongrass Chicken Salad recipe from Food.com.

Provided by dale7793

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 18

1/4 cup lemongrass, minced (white to light green part only)
1/2 cup fresh squeezed lime juice
1/3 cup thai roasted chili paste
1/4 cup fish sauce
1/4 cup sugar
2 teaspoons crushed dried red chilies
1 1/2 cups water
1 cup minced chicken
2 teaspoons oil
3/4 lb raw large shrimp, peeled and deveined
1 cup shredded coconut
2 cups shredded cabbage
20 green beans, sliced and blanced (or use frozen ones)
1 cup roasted peanuts, chopped
1 cup chopped fresh cilantro
1 cup thinly sliced red onion
1 cup mint leaf
1/4 cup kaffir lime leaf, minced

Steps:

  • Combine lemongrass, lime juice, chilli paste, fish sauce, sugar and dried chilli in a small bowl to make a dressing and set aside.
  • Bring the water to the boil in a pot.
  • Add chicken and cook until chicken is cooked.
  • Drain and rinse chicken under cold water and drain again.
  • Heat a grill pan and spray with oil.
  • Cook shrimp until just cooked, about 2 minutes per side.
  • Set shrimp aside.
  • Spread coconut in a small pan and toast under a broiler until lightly browned, Stir often as it burns easily.
  • In a large salad bowl combine the cabbage and beans with the coconut, peanuts, cilantro, onion, mint and lime leaves.
  • Add chicken and dressing and toss together well.
  • Transfer to the serving platter and top with shrimp.

Nutrition Facts : Calories 332, Fat 20.2, SaturatedFat 5.9, Cholesterol 64.8, Sodium 880.1, Carbohydrate 25, Fiber 4.3, Sugar 14.7, Protein 17

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