Fresh and light Asian salad bursting with flavours. The perfect meal for spring reset. Juicy lemongrass chicken makes this salad delicious and nutritious same time.
I have an abundance of fresh herbs in my little urban garden. Spring onion, mint and Vietnamese mint are so aromatic and tender at this time of the year. BTW Vietnamese mint is easy to grow, I’ve put the roots that left after greens I bough in Asian shop to the soil and voila!
This is my simplified quick version of Vietnamese salad. For the spring and summer weekdays when you want something quick and low in carbs. I usually marinate chicken upfront.
For the more complicated version of recipe try the green lemongrass paste as a marinade, it will work great here as well.
A few words about the lemongrass. Unfortunately, fresh lemongrass is hard to find in NZ, but don’t give up. Asian grocery stores (and some supermarkets) sell frozen lemongrass from Asia. I usually purchase frozen lemongrass and keep it in the freezer.
Vietnamese-style Lemongrass chicken and Herb Salad. Keto-frindly Recipe.Course: Main, SaladsCuisine: Asian, Vietnamese, KetoDifficulty: Easy
Fresh and light Asian salad bursting with flavours. Juicy lemongrass chicken makes this salad is the delicious and nutritious same time. The recipe for the spring and summer weekdays when you want something quick and low in carbs.
- Lemongrass chicken
3 free-range chicken breasts
juice of half large lime
2 Tbs cooking oil
3 lemongrass stalks, squashed (thawed if frozen)
fresh chilli or chilli flakes
1/2 head iceberg lettuce or cos
1 carrot, peeled, julienned
1/2 Telegraph cucumber, seeded, julienned
bunch of fresh herbs: coriander, mint, Vietnamese mint, spring onion
2 Tbs fish sauce
2 teaspoons caster sugar
juice of lime
splash of hot water
- To serve:
- Lemongrass chicken. Wash the chicken breasts and pat dry using a paper towel. Score chicken breasts using a sharp knife for evenly cooking and to allow the marinade to penetrate deeper. Combine the chicken and the rest of the ingredients in a zip plastic bag, shake well. Transfer chicken to refrigerator and left to marinate for about 6 hours or overnight, flipping the bag occasionally.
- Preheat oven up to 200C. Preheat cast-iron skillet thoroughly over medium-high heat. Place room temperature chicken breasts in and cook until brown on both sides. Transfer the skillet to the oven and cook for about 7-10 minutes. Cooking time can be vary depending on the size of chicken breasts. For the best results, I would recommend using a meat thermometer, the chicken is ready when internal temperature reaches at least 74oC. Chill the chicken slightly.
- Salad. For the dressing. Dissolve sugar in a splash of hot water. Add the fish sauce and lemon juice. Mix and set aside.
- Wash and drain salad leaves and fresh herbs, remove tough stems. Thinly slice spring onion.
- Arrange salad leaves and herbs on serving dish, sprinkle over with julienned carrot and cucumber. Slice the roasted chicken breasts and arrange on top of the salad. Drizzle with the dressing and sprinkle with crispy shallots. Serve with the lime wedge.