This Thai Chicken Salad comes together in just 20 minutes! Tossed with a tangy lime-lemongrass dressing and served alongside colorful vegetables. It's a delicious and easy lunch or dinner.
2Tablespoonsminced lemongrassremove the tough outer leaves and slice the tender white core
1 1/2Tablespoonsfish sauce
1 1/2teaspoonsbrown sugar
1/4teaspooncrushed red pepper flakes
Instructions
Season the chicken with salt and pepper and cook by grilling or sautéing for 5-6 minutes per side. Let cool slightly and thinly slice. Meanwhile, make the dressing.
For the dressing, combine garlic, jalapeno, lime juice, fish sauce, lemongrass, brown sugar, and red chile flakes in a small bowl. Stir well.
In a medium bowl, combine the cooked chicken, shallots, mint, and cilantro. Toss with the dressing. Add the ground toasted rice, if using, and toss again.