![Vietnamese Lemongrass Chicken Salad](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/vietnamese-lemongrass-chicken-salad--1bbcfac6-3c87-4069-88d9-0349ac9b7ef1.png)
Recipe
Vietnamese Lemongrass Chicken Salad
Zesty Lemongrass Delight: Vietnamese Chicken Salad
4.7 out of 5
This vibrant Vietnamese Lemongrass Chicken Salad is a refreshing and flavorful dish that showcases the essence of Vietnamese cuisine. It combines tender marinated chicken with crisp vegetables, fragrant herbs, and a tangy dressing, creating a harmonious balance of flavors.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, Paleo-friendly, Weight loss-friendly
Allergens
Fish (fish sauce)
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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2 chicken breasts (400g) 2 chicken breasts (400g)
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2 stalks lemongrass, finely minced 2 stalks lemongrass, finely minced
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3 cloves garlic, minced 3 cloves garlic, minced
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons fish sauce 2 tablespoons fish sauce
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1 small cabbage, shredded 1 small cabbage, shredded
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2 carrots, julienned 2 carrots, julienned
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1 cucumber, thinly sliced 1 cucumber, thinly sliced
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1 cup fresh mint leaves 1 cup fresh mint leaves
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1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
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1 cup fresh Thai basil leaves 1 cup fresh Thai basil leaves
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1 red chili, thinly sliced 1 red chili, thinly sliced
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2 tablespoons lime juice 2 tablespoons lime juice
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2 tablespoons fish sauce 2 tablespoons fish sauce
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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
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1.In a bowl, combine the minced lemongrass, minced garlic, soy sauce, and fish sauce to make the marinade.
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2.Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
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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.
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4.In a large bowl, combine the shredded cabbage, julienned carrots, sliced cucumber, mint leaves, cilantro leaves, Thai basil leaves, and sliced chili.
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5.In a small bowl, whisk together the lime juice, fish sauce, and sugar to make the dressing.
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6.Pour the dressing over the salad ingredients and toss well to combine.
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7.Add the sliced grilled chicken to the salad and gently toss to incorporate all the flavors.
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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.
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