Vietnamese Lemongrass Chicken Salad

Ingredients

• 2 chicken breasts (400g) 2 chicken breasts (400g)
• 2 stalks lemongrass, finely minced 2 stalks lemongrass, finely minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 small cabbage, shredded 1 small cabbage, shredded
• 2 carrots, julienned 2 carrots, julienned
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves 1 cup fresh Thai basil leaves
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, minced garlic, soy sauce, and fish sauce to make the marinade.
2. 2.
   Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-8 minutes per side, or until cooked through. Let them rest for a few minutes, then slice them into thin strips.
4. 4.
   In a large bowl, combine the shredded cabbage, julienned carrots, sliced cucumber, mint leaves, cilantro leaves, Thai basil leaves, and sliced chili.
5. 5.
   In a small bowl, whisk together the lime juice, fish sauce, and sugar to make the dressing.
6. 6.
   Pour the dressing over the salad ingredients and toss well to combine.
7. 7.
   Add the sliced grilled chicken to the salad and gently toss to incorporate all the flavors.
8. 8.
   Serve the Vietnamese Lemongrass Chicken Salad chilled and garnish with additional herbs and chili slices, if desired.

Treat your ingredients with care...

• Lemongrass — To release the flavor, bruise the lemongrass stalks with the back of a knife before mincing them.
• Thai basil — If you can't find Thai basil, regular basil can be used as a substitute.
• Fish sauce — Choose a high-quality fish sauce for the best flavor. If you prefer a vegetarian option, you can substitute soy sauce or tamari.

Tips & Tricks

• For an extra burst of flavor, add a handful of roasted peanuts or toasted sesame seeds to the salad.
• If you prefer a spicier salad, increase the amount of chili or add a dash of sriracha sauce to the dressing.
• To save time, you can marinate the chicken overnight in the refrigerator for even more flavor.
• Make sure to slice the chicken against the grain to ensure tenderness.
• If you don't have a grill, you can also cook the chicken on a stovetop grill pan or in the oven.

Serving advice

Serve the Vietnamese Lemongrass Chicken Salad as a main course for a light and healthy lunch or dinner. It can also be served as a refreshing appetizer or a side dish alongside other Vietnamese dishes.

Presentation advice

To enhance the presentation, arrange the salad on a large platter and garnish it with additional herbs, chili slices, and a sprinkle of roasted peanuts or toasted sesame seeds.