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
In a mixing bowl, mix together all marinate 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!