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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing

[heart_this] · May 29, 2017 · 6 Comments

Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing

A light and tasty grilled lemongrass chicken salad in a peanut dressing with cool and creamy avocado!

With the warmer weather here it’s time to pull out some recipes for the grill, starting with this thai lemongrass chicken and avocado salad with spicy peanut dressing. I am so obsessed with Thai style peanut sauce and it makes for a really easy and tasty dressing simply by thinning it out a bit with coconut milk or water and it’s so good on salads! This salad stars a simple grilled lemongrass chicken where the chicken is marinated in a lemongrass marinade over night to infuse it with tons flavour before grilling it up to perfection, which adds a nice hint of smokiness! I like to keep this salad light by using a base of shredded cabbage but lettuce is also great! The salad is filled out with juicy cucumbers and bell peppers along with carrot and cilantro, not to mention the amazingly cool and creamy avocado! The combination of the lemongrass grilled chicken with peanut dressing, pepper, cucumbers and avocado is simply amazing! This thai lemongrass chicken and avocado salad with spicy peanut dressing has to be one of my favourite summer meals!

Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing
Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing
Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing
Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing
Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing

Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing
Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing
Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing

Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing

Prep Time: 15 minutes Marinate Time: 30 minutes Cook Time: 10 minutes Total Time: 55 minutes Servings: 4

A light and tasty grilled lemongrass chicken salad in a peanut dressing with cool and creamy avocado!

ingredients
    For the lemongrass chicken:
  • 2 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons cumin seeds, toasted and ground
  • 1/4 teaspoon turmeric, ground
  • 3 stalks lemongrass, peeled minced
  • 1 shallot, finely diced
  • 1 tablespoon garlic, grated
  • 1 tablespoon galangal (or ginger), grated
  • 1 birds eye chili, thinly sliced (or chili sauce)
  • 1 lime, zest and juice
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar (or brown sugar)
  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken
  • For the peanut dressing:
  • 1 tablespoon oil
  • 1 tablespoon red curry paste
  • 3 tablespoons peanut butter
  • 1/3 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons palm sugar (or brown sugar)
  • 1/2 tablespoon (or to taste) chili sauce (such as sriracha)
  • For the salad:
  • 6 cups cabbage (or lettuce), shredded
  • 1/2 cup carrot, shredded
  • 1 cucumber, thinly sliced
  • 1+ bell peppers, sliced (optional)
  • 1 avocado, thinly sliced
  • 1 birds eye chili, thinly sliced
  • 1/4 cup peanuts, toasted and chopped
  • 1/4 cup cilantro, chopped
directions
    For the lemongrass chicken:
  1. Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil and marinate the chicken in the fridge for 30 minutes to over night.
  2. Grill (or pan fry) the chicken over medium-high heat until cooked, about 3-5 minutes per side before setting aside to cool for a few minutes and slicing.
  3. For the peanut dressing:
  4. Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute before adding everything else and simmering to thicken it a bit, about 2-3 minutes.
  5. For the salad:
  6. Mix everything, toss with the dressing and enjoy!
Nutrition Facts: Calories 694, Fat 47g (Saturated 12g, Trans 0), Cholesterol 85mg, Sodium 1240mg, Carbs 44g (Fiber 10g, Sugars 20g), Protein 32g

Nutrition by: Nutritional facts powered by Edamam
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Chicken, Food, Gluten-free, Grill, Low-carb, Main Course, Recipe, Salad, Thai

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Reader Interactions

Comments

  1. We Are Not Martha says

    May 30, 2017 at 3:50 pm

    This salad is fully loaded with awesomeness… I love all the colors!

    Sues

    Reply
  2. Jenny says

    May 31, 2017 at 1:17 pm

    This salad looks fantastic!!

    Reply
  3. Mylene T. says

    June 28, 2017 at 10:48 pm

    This was delicious!

    Reply
  4. Yolanda says

    September 18, 2020 at 3:16 am

    Hi, what kind of oil do you use for the dressing? Thanks

    Reply
    • kevin says

      September 21, 2020 at 8:58 am

      I use a peanut oil or a vegetable oil but you could use any neutral flavour oil.

      Reply
  5. Kim Lippy says

    September 28, 2020 at 8:30 pm

    We fixed this tonight, and found it to be very good. Definitely consider doing ALL the prep work the day before. Rather than purchasing the chinse cabbage ($14 for a head today!) consider using instead Asian Chopped Salad Kit for the cabbage & carrots.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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