Thai Chicken and Watermelon Salad Recipe

Name: Thai Chicken and Watermelon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks of fresh lemongrass, pale inner core only, minced; 1/4 cup vegetable oil; Salt and freshly ground pepper; 1 1/2 pounds skinless, boneless chicken breast halves, butterflied; 2 Thai chiles, thinly sliced; 2 garlic cloves, thinly sliced; 2 tablespoons light brown sugar; 3 tablespoons fresh lime juice; 3 tablespoons Asian fish sauce; 2 tablespoons water; 2 1/2 pounds seedless watermelon, cut into balls of various sizes (3 cups); 1/4 cup each of chopped cilantro and mint

Servings: persons

2 stalks of fresh lemongrass, pale inner core only, minced
1/4 cup vegetable oil
Salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken breast halves, butterflied
2 Thai chiles, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons light brown sugar
3 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
2 tablespoons water
2 1/2 pounds seedless watermelon, cut into balls of various sizes (3 cups)
1/4 cup each of chopped cilantro and mint

1
In a bowl, combine the lemongrass, oil and a pinch each of salt and pepper.
2
Add the chicken and turn to coat.
3
Let marinate at room temperature for 30 minutes.
4
Light a grill and oil the grates.
5
Grill the chicken over moderately high heat, turning once, until cooked through and lightly charred, about 6 minutes.
6
Let cool slightly, then cut into 1/2-inch dice.
7
In a mini food processor, combine the chiles, garlic, brown sugar, lime juice, fish sauce and water and pulse until the chiles and garlic are finely chopped.
8
Pour the dressing over the chicken.
9
Stir in the watermelon, cilantro and mint.
10
Spoon the salad into Chinese soup spoons and serve.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 stalks of fresh lemongrass, pale inner core only, minced, 1/4 cup vegetable oil, Salt and freshly ground pepper, 1 1/2 pounds skinless, boneless chicken breast halves, butterflied, and more.

Yes, Thai Chicken and Watermelon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Chicken and Watermelon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions