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Vietnamese Lemongrass Chicken Salad

Vietnamese Lemongrass Chicken Salad

Another transformation of a classic Vietnamese grilled chicken and vermicelli “Bun Ga Nuong” into a healthy low-carb and refreshing salad. We substitute the vermicelli with romaine lettuce that guarantee to save another 100 more calories in your diet.

Preparation

for 2 servings

 

Difficulty level

 

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

Step-by-step

  1. In a mixing bowl, mix together all marinate ingredients.
  2. Add chicken thighs. Mix well. Marinate for 1 hour.
  3. Heat 1 tbsp of cooking oil on a medium-heat pan.
  4. Add marinated chicken. Sear chicken for 3 to 4 minutes on each side or until browned and cooked through. Set aside and let rest.
  5. In a small mixing bowl, mix together all dressing ingredients. Set aside.
  6. In a large mixing bowl, add all vegetables and the dressing. Toss until well mixed.
  7. Divide salad into 2 equal portions. Top with sliced chicken thighs. Enjoy!



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