Cambodian Spicy Lemongrass Chicken Salad (Paleo-Friendly)

Allergens

N/A

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups mixed greens (lettuce, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1 large cucumber, sliced
• 1 small red onion, thinly sliced
• 1/2 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 4 green onions, thinly sliced

Instructions

1. In a large bowl, combine chicken breasts with lemongrass and chili paste marinade (recipe below). Marinate for at least 30 minutes, or up to overnight in the refrigerator. Preheat a grill or grill pan to medium high heat. Grill the marinated chicken until cooked through, about 5 7 minutes per side, depending on thickness. Remove from heat and let rest for a few minutes before slicing into bite sized pieces. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, basil, mint, and green onions. Add the sliced chicken and toss well to combine. Serve immediately with lime wedges and additional herbs for garnish. Enjoy your flavorful and nutritious Cambodian Spicy Lemongrass Chicken Salad!

Chef’s Insight

The key to this dish is marinating the chicken long enough to absorb the flavors of the lemongrass and chili paste, ensuring a mouthwatering taste experience.

Notes

For a spicier dish, you can increase the amount of chili paste used in the marinade.