Lemongrass Chicken Herb Salad

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  Ginger, Fresh Root
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  2 teaspoons kosher salt
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  10 black peppercorns
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  Lemongrass, Fresh
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  Garlic
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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Green Beans(227g)
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  Cilantro, Fresh(240g)
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  Mint, Fresh(120g)
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  Basil, Fresh(120g)
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  Tomato, Cherry(120g)
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  Cucumber
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  Shallots, Fried, Crispy
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  Lemongrass, Fresh
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  Green Onion (Scallion)
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  Garlic
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  Fish sauce(60g)
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  Brown sugar(45g)
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  Lime Juice, Fresh(60g)
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  Red pepper flakes(3g)

Instructions

1. 1Bring a medium saucepan of water to a boil over high heat. Add the ginger, lemongrass, and garlic to the water, then add the chicken breast. Reduce heat to medium and simmer covered for 10–12 minutes, until the internal temperature reaches 165°F.
2. 2Add the green beans to the simmering water and cook for 1 minute. Remove the chicken and green beans with a slotted spoon; transfer the chicken to a cutting board and the green beans to a large bowl to cool.
3. 3In a small saucepan, combine the lemongrass, green onions, garlic, fish sauce, brown sugar, lime juice, red pepper flakes, and ¼ cup water. Bring to a boil over high heat and cook for 1 minute, until the brown sugar dissolves completely. Remove from heat and let cool to room temperature.
4. 4Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces.
5. 5Add the shredded chicken, cilantro, mint, basil, cherry tomatoes, and cucumber to the bowl with the cooled green beans.
6. 6Pour the cooled dressing over the salad and toss until evenly coated.
7. 7Divide the salad evenly into 2 airtight containers while still at room temperature. Top each portion with crispy fried shallots just before serving.