Lemongrass Chicken Salad With Crunchy Vegetables Recipes

GRILLED LEMONGRASS CHICKEN WITH RED QUINOA AND VEGETABLES

Steps:

• Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.

LEMONGRASS CHICKEN SALAD

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.

CHICKEN THIGHS WITH CRUNCHY SUMMER VEG

Steps:

• Heat a medium heavy skillet, preferably cast iron, over medium.
• Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a 1/2"-deep slash along both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. Add oil to pan.
• Season chicken on both sides with salt, then sprinkle all over with mustard seeds and fennel seeds, patting to adhere. Place chicken in skillet skin side down, and cook, undisturbed, until skin is very deeply browned and crisp and chicken is about 75 percent cooked through, 18-20 minutes. Some seeds will end up in the pan, which is fine as they will flavor the oil. Spoon out any that are burning. Turn chicken and cook on second side until just cooked through, about 4 minutes longer. Transfer to a platter and let rest 10 minutes.
• While the chicken rests, toss cucumbers, watermelon radish, red radishes, scallions, vinegar, and a pinch of salt in a large bowl.
• Cut chicken off the bone, then slice crosswise into 1 1/2"-2" pieces.
• Gently toss chicken and pita chips into salad. Taste and season with more vinegar and/or salt if needed.