HOLD THE PHONE!!! Before we start I have to tell you that I am having a huge giveaway over on Instagram. A $1500 set of gorgeous pots and pans from Williams Sonoma is up for grabs! It’s such a simple giveaway- you just tag a friend and download the FREE Inspo app (which you would want to do even if there weren’t pots and pans in the equation! ) and you will be entered. The giveaway is going on until Sunday so hop on over and enter– all of the details are there!
OK, now onto delicious SALAD! I know that we are really settling into fall here, but I still want to share this amazing healthyish salad with you. The star of it is most definitely the insanely tasty Lemongrass Chicken. The robust flavor of lemongrass really comes through and whether you fry or grill the chicken, the lemongrass kind of caramelizes and gets a crispy coating on the chicken which is extra delicious. I also think that if you just got obsessed with the chicken you could serve it with steamed rice and broccoli or other veggies- I know my kids would love that.
But I am a salad freak and I love this dish because it is easy to make all year round (thank you cabbage!), and it is the kind of salad where you can put a huge platter out and have that be dinner- which is the best kind if you ask me. If you can’t find fresh mango you could really sub lots of different fruit- pear, peaches, orange segments- and they would be great. I think the idea is that you have lots of crunchy tasty fresh ingredients with a good mix of refreshing, sweet, spicy and savory.
- 2 pounds chicken tenders
- Lemongrass Marinade:
- 2 tablespoons fresh ginger, peeled and rough chopped
- 4 garlic cloves
- 3 stalks lemongrass, chopped
- ½ cup fresh cilantro
- ⅔ cup vegetable oil
- 2 tablespoons tamari
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- For the Salad:
- 6 cups finely shredded nappa cabbage
- 2 cups finely shredded purple cabbage
- ½ cup fresh mint leaves, chopped
- 1 ripe mango, peeled and cubed
- 2-3 persian cucumbers, thinly sliced
- 4 radish thinly sliced
- 1 fresno chile thinly sliced
- Honey Lime Vinaigrette:
- 1 clove garlic
- 2 teaspoons honey
- ¼ cup fresh lime juice
- ½ cup olive oil
- kosher salt to taste
- For the Lemongrass Marinade:
- Combine all of the Lemongrass Marinade ingredients in a food processor and pulse until everything is well combined. Place the chicken tenders in a medium sized bowl, or in a heavy Ziploc bag. Pour the marinade over the chicken tenders in the bowl or the bag and then refrigerate, marinating the chicken at least 2 hours.
- For the Lemongrass Chicken:
- Heat a pan with no oil (there is plenty in the marinade!) and fry the tenders in the marinade, about 1-2 minutes on each side. Or you could choose to grill the tenders by skewering them and grilling over medium heat for 1-2 minutes per side.
- For the Honey Lime Vinaigrette:
- Whisk all of the ingredients together in a bowl, season to taste with kosher salt and set aside.
- For the Salad:
- Combine all of the fresh ingredients on a platter or in a large bowl and drizzle with the Honey Lime Vinaigrette. Top with the Lemongrass Chicken and serve immediately.
Heather, this looks delicious, I’ll definitely make this. You prepare the most beautiful food and your presentations are absolutely beautiful. You always amaze me. Patsy
Like to see a video how are you make the lemon grass chicken salad.