Recipe – Warm Asian Chicken Salad with a Citrus-Lemongrass Dressing

Here’s another main-course salad that’s bursting with fresh, bright flavor and has lots of healthy, delicious crunch.

You can whip it up in no time and in this recipe the chicken is sauteed just before serving but it’s also a great way to use roast chicken left overs; just remove any skin and bones and shred the meat.

The dressing can be made ahead but warm it through gently with the chicken before you toss everything together just before serving.

Warm Asian Chicken Salad with a Citrus Lemongrass Dressing

Warm Asian Chicken Salad with a Citrus Lemongrass Dressing


(Serves 4 generously)

Ingredients for the dressing:

3 tablespoons of honey

3 tablespoons of wine vinegar

1 tablespoon of Thai fish sauce (nam-pla)

The finely shredded zest and juice of 1 medium orange

The finely shredded zest and juice of 2 limes

1 lemongrass stalk (tough outer leaves discarded), finely chopped

1 red chili, sliced thinly (leave the seeds in for more heat)

1 heaped tablespoon of fresh ginger, cut into thin little matchsticks

For the salad:

4 chicken breast fillets cut into thin strips

1 tablespoon of coconut oil

1/2 a Napa (Chinese) cabbage, finely shredded

1 large carrot, trimmed, peeled and cut into small matchsticks

4 oz (100g) of sugar snap peas, sliced lengthwise

A good handful of fresh basil leaves, shredded

A good handful of fresh mint leaves, shredded

2 oz (50g) of toasted flaked almonds


Combine all the dressing ingredients in a small saucepan and simmer gently for about 4-5 minutes – set aside.

Heat the coconut oil in a heavy based saute pan and stir fry the chicken over a medium heat for 6-8 minutes until cooked. Tip the dressing into the chicken and warm through over a low heat.

Combine all the other ingredients in a large bowl, add the chicken and dressing, toss thoroughly to combine and serve immediately.







About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Indian & Asian Cuisine, Made in Under 30 mins, Poultry, Salads & Appetizers. Bookmark the permalink.

5 Responses to Recipe – Warm Asian Chicken Salad with a Citrus-Lemongrass Dressing

  1. virginia harlow says:

    I love Asian chicken salad and I can tell by the ingredients that this will be delicious. I have already printed it and will make it very soon. Thanks again, Jackie. I love your recipes!

  2. Akexandra Yajko says:

    It will definitely become one of my favorites.
    Thank you!

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