Grilled Lemongrass Chicken Salad

The fresh Vietnamese-inspired flavors in this salad make the perfect summer dinner, and any leftovers will make a great lunch!

Serves: 4Prep: 25 minutesCook: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup seasoned rice wine vinegar
  • 1⁄4 cup cilantro, roughly chopped
  • 2 tablespoons fresh mint, roughly chopped
  • 1 clove garlic
  • 1⁄2 teaspoon coarse salt
  • 1⁄2 cup canola oil
  • 1 pound boneless skinless chicken thighs
  • 1⁄2 cup Private Selection™ Lemongrass Xao Marinade
  • 4 cups napa cabbage, roughly chopped
  • 2 cups matchstick carrots
  • 1⁄2 cup green onions, chopped


  • Blend ingredients from rice wine vinegar through canola oil; refrigerate until ready to use.
  • Mix chicken with Private Selection™ Lemongrass Xao Marinade; allow to stand at room temperature for 15 minutes or refrigerate for up to 2 hours.
  • Meanwhile heat grill to medium heat and oil grates.
  • Remove chicken from the marinade and place on the grill. Discard remaining marinade. Cook 12-15 minutes, flipping once, until the internal temperature reaches 165°F.
  • Toss cabbage, carrots and green onions together. Divided between 4 serving bowls. Top with sliced chicken thighs and serve with cilantro mint dressing.
  • Refrigerate leftovers.