A flavorful and refreshing Thai-inspired chicken salad served in crisp lettuce wraps.
Grill the chicken breasts until fully cooked, then let them cool.
Ensure the chicken is cooked through but not overdone to keep it juicy.
Finely chop the cooked chicken into small pieces.
Use a sharp knife for easier chopping and better texture.
Slice the lemongrass and kaffir lime leaves thinly.
Only use the tender part of the lemongrass for the best flavor.
Combine the chicken, lemongrass, lime leaves, rice powder, cayenne powder, green onions, mint, cilantro, and red onion in a bowl.
Mix gently to avoid bruising the herbs.
In a separate bowl, mix fish sauce, lime juice, and palm sugar until the sugar dissolves.
Adjust the balance of flavors in the dressing to your preference.
Pour the dressing over the chicken mixture and toss to combine.
Ensure the salad is evenly coated with the dressing.
Serve the chicken salad in lettuce leaves and garnish with extra mint.
Serve immediately for the freshest taste.
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