chicken salad with a twist

Every so often, we feel like taking a break from those heavy, hearty meals. Tonight, after a busy day of heading from one part of the city to another, we decided that a salad would suit us perfectly for dinner.

We pan fried some chicken breast, seasoned simply with some salt and pepper and cut it up into chunks. Then, for a vietnamese-inspired "dressing" we put together some authentic ingredients and let the chicken marinate in it for a few hours in the fridge. We placed the chicken on a bed of thinly sliced cucumbers and tossed some of the CSA coriander leaves all over the top and it was time to chow down.

Here's how it came together:

Vietnamese Lemongrass Dressing

2 scallions, chopped
1 tbsp vegetable oil
1 stalk of lemongrass, chopped in large pieces (remove before serving)
1 tbsp chili garlic sauce
1 lemon, juiced
1 tsp lemon zest
1 tsp fish sauce
pinch of salt
1 tsp ginger, minced
1 clove garlic, minced

1. Combine all ingredients.
2. Stir dressing into cooked meat (or seafood).
3. Place the mixture over thinly sliced cucumber and place in fridge to marinate.
4. Serve chilled, garnish with parsley or coriander leaves.