Vietnamese lemongrass chicken salad with fragrant seared chicken, lettuce, carrot, cucumber and mint in a lime and fish sauce dressing. Ready in 35 minutes.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This Vietnamese-style lemongrass chicken salad pairs fragrant, quickly seared chicken with crunchy fresh vegetables and a bright lime and fish sauce dressing. It is a light, nourishing dish that is perfect for spring.

Ingredients

  • 300 g (10 oz) chicken breast
  • 2 stalks lemongrass, finely chopped
  • 100 g (3 1/2 oz) lettuce
  • 1 carrot, cut into thin strips
  • 1 cucumber, sliced
  • Fresh mint leaves, to taste
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder

Instructions

  1. Slice the chicken breast thinly and marinate with the lemongrass, fish sauce, garlic, sugar and chili powder for 15 minutes.
  2. Heat the olive oil in a skillet and cook the marinated chicken until done, about 5 to 7 minutes.
  3. Combine the lettuce, carrot, cucumber and mint leaves in a large bowl.
  4. Arrange the cooked chicken over the vegetables, drizzle with lime juice, toss well and serve.

Tips

  • Add extra mint leaves if you like a more refreshing, herbal flavor.
  • Fresh lemongrass gives the chicken a much stronger fragrance than dried.

Nutrition

Calories: 280 kcal | Protein: 25 g | Carbs: 12 g | Fat: 14 g

VietnameseChicken SaladLemongrassHealthySpring

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