Did you make this recipe? Please give it a star rating below!
Vietnamese Herb Salad with Lemongrass Chicken and Vietnamese Salad Dressing. A flavorful and easy to make weeknight summer dinner!
Cut chicken into bite sized pieces and place in a large glass bowl or gallon size ziplock bag.
If you are not using already cut lemongrass (usually around 4"), trim the stalks in 3 to 4" pieces. Grab something heavy (and sturdy). I used a large, mostly full glass olive oil bottle. Whack the lemongrass a couple of times until smashed apart. Peel off the very tough outer layers until you get to the tender inside part. Set aside and continue smashing lemongrass until you have a pile of the tender parts. Finely chop and measure 2 1/2 Tablespoons.
Add chopped lemongrass, oil, lime juice, salt and pepper to chicken and garlic. Toss until well coated, cover or seal and place in the refrigerator to marinate for at least 8 hours or up to 24 hours. See NOTES for alternate marinating method.
Remove and repeat until all of the chicken is cooked. I used a 12" cast iron pan and cooked the chicken in two batches.Serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.