Another transformation of a classic grilled lemongrass chicken and vermicelli or known as “Bun Ga Nuong” in Vietnamese into a healthy low-carb and refreshing chicken salad. We substitute the vermicelli with romaine lettuce that guarantees to save another 100 more calories in your diet. What makes the salad so refreshing is that we added a handful of mint leaves and coriander into the salad mix.
How to Make Vietnamese Lemongrass Chicken Salad
Prep Time
30 minutes
Cook Time
20 minutes
Servings
2
Preparation
Main Ingredients
2 boneless and skinless chicken thighs
2 heads small romaine lettuce, sliced
1 carrot, shredded
1 Japanese cucumber, shredded
2 handful bean sprouts
A handful of mint, thinly sliced
A handful of coriander, thinly sliced
Marinade
2 tbsp peanut oil
4 tbsp lime juice
2 tbsp fish sauce
1 tbsp light soy sauce
2 tbsp brown sugar
2 stalks lemongrass, white parts only, finely chopped
2 shallots, finely chopped
1 inch ginger, finely chopped
2 cloves garlic, finely chopped
Dressing
1 tbsp peanut oil
2 tbsp lime juice
1 tbsp fish sauce
2 tbsp brown sugar
2 cloves garlic, finely chopped
1 red chilli, finely chopped
Steps
- In a mixing bowl, mix together all marinated ingredients.
- Add chicken thighs. Mix well. Marinate for 1 hour.
- Heat 1 tbsp of cooking oil on a medium-heat pan.
- Add marinated chicken. Sear chicken for 3 to 4 minutes on each side or until browned and cooked through. Set aside and let rest.
- In a small mixing bowl, mix together all dressing ingredients. Set aside.
- In a large mixing bowl, add all vegetables and the dressing. Toss until well mixed.
- Divide salad into 2 equal portions. Top with sliced chicken thighs. Enjoy!
