Lemongrass Chicken Vietnamese Salad
I love the fresh flavours in Vietnamese food and this salad brings that fresh taste with some beautiful whole food ingredients. The lemongrass chicken is truely worth the effort!
Featuring the best quality free-range chicken breast from
Butcher Crowd, a light summer meal awaits below!
Servings: 2
Ingredients
Lemongrass Chicken
2 tsp Extra Virgin Olive Oil
300g Free-Range Chicken Breast
1 Garlic clove, minced
½ Red Chilli, minced
2 tbsp Tamari
1 tbsp Fish Sauce
1 tbsp Lemongrass, thinly chopped
1 tsp Ginger, grated
Pinch Salt & Pepper
Salad
150g Vermicelli Noodles
1 Carrot, julienned
½ Cucumber, julienned
1 cup Bean Sprouts
½ Chilli, thinly sliced
1/8 Cabbage, shredded
½ Red Onion, thinly sliced
½ cups Fresh Herbs (I used coriander and mint), chopped
2 tbsp Cashews
Dressing
½ Lime, juiced
2 tbsp Sesame Oil
2 tsp Honey
1 tsp Fish Sauce
Method
1. Combine garlic, chilli, tamari, fish sauce, lemongrass, ginger, salt and pepper in a bowl. Add chicken to a shallow dish, drizzle with marinade and place in the refrigerator for at least 20 minutes.
2. Prepare noodles as per packet instructions and set aside.
3. Heat olive oil in a frying pan on a medium heat. Add marinated chicken and cook until just cooked through, ensuring to flip halfway. Shred chicken with two forks and return to pan cooking for a further two minutes and coating with remaining marinade.
4. Combine dressing ingredients in a small bowl and set aside.
5. Combine remaining ingredients and noodles in a large bowl.
6. Serve between two bowls, dividing chicken and drizzle with dressing.