This lemongrass chicken and green papaya salad is light and refreshing, and it tastes fantastic! The chicken in this salad is crisp and refreshing, and it has a beautiful flavor. There’s no better way to enjoy a delicious dish like this on a hot summer day.
The lemongrass-ginger sauce used to marinate chicken is tasty and unique, perfectly balanced with fish sauce and citrus. It’s versatile and may also be used on tofu or shrimp! This recipe is served with a crunchy green papaya salad, and the meal is both refreshing and satisfying.
The only issue may be finding the appropriate green papaya and julienne the papaya, for which a julienne grater is recommended here to make quick work of it. If you need a main dish, combine it with steamed rice for a complete Vietnamese-inspired dinner.
How to Make?
- For the Papaya Salad:
- Ingredients:
- 3 cups julienne green Papayas
- 1 cup julienne carrot
- 1 cucumber, julienne
- 1 cup mung bean sprouts
- 1 cup julienne diakon radish
- 1/2 cup julienne scallions, 2-inch pieces
- 1/4 cup chiffonade fresh mint leaves
- Cooking Steps:
- Mix all ingredients, toss with vinaigrette, refrigerate and serve in 30 minutes
- Ingredients:
- For the Asian Vinaigrette:
- Ingredients:
- 1/4 cup rice vinegar
- 3 tablespoons mirin
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce
- 1 teaspoon chili sauce
- 1/4 cup olive oil
- Cooking Steps:
- Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until cooled.
- Ingredients:
- For the Lemongrass Chicken:
- Ingredients:
- 1 cup diced lemongrass
- 3 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 cup white wine
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 6 chicken thighs, cut into strips
- Bamboo skewers, soaked in water for 20 minutes
- 1/2 lemon
- Chopped peanuts, for garnish
- Chopped scallions, for garnish
- Cooking Steps:
- Add all ingredients in re-sealable bag. Add the chicken and let marinade for 4 to 24 hours.
- Remove from marinade. Skewer chicken onto sugar cane skewers and set into hot grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving plate and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions.
- Serve the salad alongside the chicken.
- Ingredients:
The recipe is from: Green Papaya Salad and Lemongrass Chicken
Why you’ll love this Vietnamese dish!
With just a splash of olive oil for flavor, this Vietnamese Green Papaya Salad with Lemongrass Chicken blends fresh green papaya, carrots, and herbs to make a lovely and nourishing meal. Before being grilled without oil, the lemongrass chicken is marinated in fish sauce, lemon juice, and spices to keep its flavor and limit its fat level. This classic Vietnamese dinner of vegetable salad and protein entrée is delicious and well-balanced.
Frequently Asked Questions
Are papaya salad something I could make ahead?
You are able indeed! The components can be shredded and refrigerated for up to 24 hours. Add the vinaigrette 30 minutes before serving, though, for optimal flavor and texture.
How can the chicken stay from adhering to the grill?
Before laying the chicken on the grill, make sure it is gently greased and correctly preheated. To help the kebabs not stick, gently oil them as well.
This meal contains what other proteins?
Should you not eat chicken, you could replace tofu, prawns or even beef. Just modify the marinating time accordingly – shrimp only needs 15-30 minutes and tofu can be marinated for a few hours.
