Chicken Salad with Lemongrass Dressing by Steven Dolby

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(Serves 2 people)

4 Large chicken thighs
2 Green onion (sliced)
15g Fresh ginger (grated)
1 Large garlic clove (grated)
1/2 Cup dashi stock
Marinate for 2 hours

Pickled Carrots
80g Rainbow carrots (peeled)
1 Tsp sugar
1/4 Cup red wine vinegar

Lemongrass Dressing
2 Lemongrass stalks (thinly sliced)
1 Garlic clove
Cilantro (small handful)
1 Tbsp soy sauce
2 Tsp fish sauce
1 Tsp honey
1/2 Cup olive oil
Lemon juice (to taste)

Other ingredients 
Salad greens (enough for 2 people)
Small diced red habanero
Thinly sliced yellow onion (enough for 2 people)
Cilantro leaves



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