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Vietnamese Lemongrass Chicken Salad
A refreshing and light Vietnamese-inspired salad with lemongrass chicken, perfect for a balanced lunch.
Ingredients:
1
Servings
-
200gchicken breast
-
2tbsplemongrass
-
2tbsplime juice
-
1tbspfish sauce
-
1tsphoney
-
2clovegarlic
-
100gmixed salad greens
-
100gcucumber
-
50gcarrot
-
50gred bell pepper
-
10gmint leaves
-
10gcoriander leaves
-
1tbspolive oil
Preparation Time: 30 minutes
Instructions:
- Marinate chicken breast with lemongrass, lime juice, fish sauce, honey, and minced garlic for at least 15 minutes.
- Grill the marinated chicken until fully cooked and slightly charred. Let it rest before slicing.
- In a large bowl, combine mixed salad greens, sliced cucumber, julienned carrot, sliced red bell pepper, mint leaves, and coriander leaves.
- Add sliced grilled chicken to the salad.
- Drizzle olive oil over the salad and toss gently to combine.
- Serve immediately.
| Nutrition | Per Serving 600 g | Per 100g |
|---|---|---|
| Energy | 425 kcal | 71 kcal |
| Protein | 35 g | 5.8 g |
| Fibre | 8 g | 1.3 g |
| Salt | 2 g | 0.3 g |
| Sugar | 10 g | 1.7 g |
| Carbohydrates | 30 g | 5.0 g |
| Fat | 20 g | 3.3 g |
-
200gchicken breast
-
2tbsplemongrass
-
2tbsplime juice
-
1tbspfish sauce
-
1tsphoney
-
2clovegarlic
-
100gmixed salad greens
-
100gcucumber
-
50gcarrot
-
50gred bell pepper
-
10gmint leaves
-
10gcoriander leaves
-
1tbspolive oil
1
Servings
0
Marinate chicken breast with lemongrass, lime juice, fish sauce, honey, and minced garlic for at least 15 minutes.
Grill the marinated chicken until fully cooked and slightly charred. Let it rest before slicing.
In a large bowl, combine mixed salad greens, sliced cucumber, julienned carrot, sliced red bell pepper, mint leaves, and coriander leaves.
Add sliced grilled chicken to the salad.
Drizzle olive oil over the salad and toss gently to combine.
Serve immediately.