There are chicken salads then there are chicken salads!! And this lemongrass poached chicken salad is one that you’re going to be making all summer long.
Hi Everyone! It’s Debs from Salted Mint comin at ya with a stunning little salad number that will make you fall in love with poached chicken.
I know that is potentially a tall order. Poached chicken gets a bad name due to overcooked supermarket salads that over deliver on expense and under deliver in taste, texture and satisfaction. But this poached chicken salad is different. I promise. It tastes like summer! Light and fresh. Full of Thai flavors- lemongrass, ginger, mint, and cilantro. It’s served over silky rice noodles and drizzled with probably the best Asian Salad dressing I’ve ever made. A mix of natural almond butter, soy sauce and sesame oil.
Lemongrass Poached Chicken Salad // makes four salads or meal prep bowls
- 2 stalks lemongrass, chopped
- 1 thumb size piece of ginger, sliced
- 2 chicken breasts, boneless and skinless
- 1 bunch mint
- 1 bunch cilantro
- 1 cucumber, peeled into ribbons
- 1 cup fresh garden peas
- 1/2 pound rice noodles, soaked in boiling waterFor the Dressing
- 2 Tablespoons Almond butter
- 1 Tablespoon sesame oil
- 1 clove garlic minced
- 1 thumb piece ginger minced
- 1 teaspoon fish sauce
- juice of 1 lime juice
- 1 teaspoons Chinese rice vinegar
- 1 Tbsp Sriracha paste
- 1 Tablespoon honey
- 1/2 bunch Thai basil chopped
In a large saucepan pour 2 cups of cold water. Add 3 Tablespoons salt the lemongrass and the ginger. Bring the water to a gentle simmer. Place the chicken breasts in the water ensuring they are fully covered.Poach for about 12 minutes or until they reach 165f on a thermometer. Using a slotted spoon, remove the chicken breasts and leave to cool on a separate plate.
Cook the rice noodles according to the package directions.
For the dressing, place all the ingredients in a bowl and whisk.
To serve the salad, divide the noodles on to 4 plates, or meal prep containers. Slice the chicken and place on top of the noodles. Add the cucumber, garden peas and the herbs.
Drizzle with the dressing and serve.
There is so much love in my heart for this poached chicken salad that I would not be sad if this was lunch every day for the rest of the summer! Wait, who am I kidding??? I’d eat this every meal!