Vietnamese Lemongrass Chicken Salad

This cool, crunchy salad features finely shredded cabbage, fresh herbs and a sweet touch of apple. For a more substantial meal, add brown rice noodles or serve with brown jasmine rice.

under 5 mins
dinner
Updated on 6 January 2024

Ingredients for servings

    Dressing

  • 1 stalk lemongrass

  • 5 tablespoons lime juice from about 2 1/2 limes

  • 1.5 tablespoons fish sauce

  • 1 tablespoon brown sugar

  • 1 garlic clove peeled

  • 1 teaspoon chili garlic sauce such as sambal oelek

    • Salad

  • 4 cup green cabbage thinly shredded

  • cup rotisserie chicken breast skin and bones discarded

  • 1 medium Fuji apple cored and chopped

  • cup snow peas trimmed and thinly sliced

  • 0.5 small red bell pepper cut into julienne strips

  • 1 shallot thinly sliced

  • 0.25 cup fresh mint leaves torn

  • 0.25 cup fresh cilantro leaves torn

  • 0.25 cup roasted almonds chopped

Directions

  • Trim the bottom off of the lemongrass and peel away the tough outer layers. Trim off the tough top third and bottom 1/2-inch of the stalk and discard. Smack talk with a meat tenderizer or small saucepan to release the aromatic oils and make it easier to slice. Slice the lemongrass and add to a blender with the remaining dressing ingredients. Blend until smooth and set aside.

  • In a large bowl, combine the cabbage, chicken, apple, snow peas, bell pepper, shallots, and herbs. Add 2/3 of the dressing and toss to combine. Mound the salad on a large serving platter. Top with the almonds. Drizzle with remaining dressing and serve immediately.

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