Grilled Lemongrass Chicken & Salad With Asian Dressing
Good for 2 pax


2 Boneless Chicken Thigh


2 Stalk Lemongrass (smashed white part and chopped stalk)

2 Clove Garlic, Minced

1 Tsp Minced Ginger

1 Tsp Turmeric Powder

½ Tsp Brown Sugar

½ tsp Black Pepper

2 Tbsp Fish Sauce

1 Tbsp Soya Sauce

1 Lime, cut into wedges

Marinate Alternative: 2 Tbsp Thai Aree Lemongrass Chicken Marinade and 2 cloves minced garlic


Cucumber, Dice into cubes

Lettuce, Cut into big chucks

Carrot, Shredded

Cherry Tomatoes

3 Tbsp Nuts (Mix or any type Pine Nuts, Cashew, Sunflower Seeds)

1 Tsp Fried Shallot

Chopped Chinese Parsley


1 Tbsp Soya Sauce

3 Tbsp Olive Oil

2 Tbsp Rice Vinegar

1 Tsp Sesame Oil

1 Tsp Brown Sugar

1 Clove Garlic, Minced


  1. Marinate the chicken thigh overnight using the fresh ingredients in the marinate list above or Thai Aree Lemongrass sauce.
  2. Heat 2 Tbsp oil and grilled chicken 4mins on each side until chicken is cooked. Side aside to rest.
  3. Prepare the salad dressing by combining all ingredients in a bottle, give it a good shake.
  4. Set all salad into a plate and dress with some sauce and garnish with nuts, fried shallot and chopped parsley.
  5. Slice chicken into thick slices and serve beside the salad. Squeeze some lime juice into chicken and served.

Tips: Marinate chicken overnight for best flavour. Sauce for salad can be made in large batch and store in fridge for up to 1 week