There are chicken salads then there are chicken salads!! And this lemongrass poached chicken salad is one that you’re going to be making all summer long.
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Hi Everyone! It’s Debs from Salted Mint comin at ya with a stunning little salad number that will make you fall in love with poached chicken.
I know that is potentially a tall order. Poached chicken gets a bad name due to overcooked supermarket salads that over deliver on expense and under deliver in taste, texture and satisfaction. But this poached chicken salad is different. I promise. It tastes like summer! Light and fresh. Full of Thai flavors- lemongrass, ginger, mint, and cilantro. It’s served over silky rice noodles and drizzled with probably the best Asian Salad dressing I’ve ever made. A mix of natural almond butter, soy sauce and sesame oil.
Lemongrass Poached Chicken Salad // makes four salads or meal prep bowls
- 2 stalks lemongrass, chopped
- 1 thumb size piece of ginger, sliced
- 2 chicken breasts, boneless and skinless
- 1 bunch mint
- 1 bunch cilantro
- 1 cucumber, peeled into ribbons
- 1 cup fresh garden peas
- 1/2 pound rice noodles, soaked in boiling waterFor the Dressing
- 2 Tablespoons Almond butter
- 1 Tablespoon sesame oil
- 1 clove garlic minced
- 1 thumb piece ginger minced
- 1 teaspoon fish sauce
- juice of 1 lime juice
- 1 teaspoons Chinese rice vinegar
- 1 Tbsp Sriracha paste
- 1 Tablespoon honey
- 1/2 bunch Thai basil chopped
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Directions //
In a large saucepan pour 2 cups of cold water. Add 3 Tablespoons salt the lemongrass and the ginger. Bring the water to a gentle simmer. Place the chicken breasts in the water ensuring they are fully covered.Poach for about 12 minutes or until they reach 165f on a thermometer. Using a slotted spoon, remove the chicken breasts and leave to cool on a separate plate.
Cook the rice noodles according to the package directions.
For the dressing, place all the ingredients in a bowl and whisk.
To serve the salad, divide the noodles on to 4 plates, or meal prep containers. Slice the chicken and place on top of the noodles. Add the cucumber, garden peas and the herbs.
Drizzle with the dressing and serve.
![poached chicken salad with lemongrass recipe | coco kelley poached chicken salad with lemongrass recipe | coco kelley](https://cassandralavalle.com/wp-content/uploads/2022/03/Lemongrass-poached-chicken-with-rice-noodles-3-of-4.jpg)
There is so much love in my heart for this poached chicken salad that I would not be sad if this was lunch every day for the rest of the summer! Wait, who am I kidding??? I’d eat this every meal!