Vietnamese Lemongrass Chicken Salad

Website credited with original recipe: www.myfitnesspal.com

Ingredients

Dressing

  • 1 stalk lemongrass
  • 5 tablespoons lime juice (from about 2 1/2 limes)
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 garlic clove, peeled
  • 1 teaspoon chili garlic sauce (such as sambal oelek)

Salad

  • 4 cups green cabbage, thinly shredded
  • 2 cups (8 ounces) rotisserie chicken breast, skin and bones discarded
  • 1 medium Fuji apple, cored and chopped
  • 1 cup snow peas, trimmed and thinly sliced
  • 1/2 small red bell pepper, cut into julienne strips
  • 1 shallot, thinly sliced
  • 1/4 cup fresh mint leaves, torn
  • 1/4 cup fresh cilantro leaves, torn
  • 1/4 cup roasted almonds, chopped

Directions

Trim the bottom off of the lemongrass and peel away the tough outer layers. Trim off the tough top third and bottom 1/2-inch of the stalk and discard. Smack stalk with a meat tenderizer or small saucepan to release the aromatic oils and make it easier to slice. Slice the lemongrass and add to a blender with the remaining dressing ingredients. Blend until smooth and set aside.

In a large bowl, combine the cabbage, chicken, apple, snow peas, bell pepper, shallots and herbs. Add 2/3 of the dressing and toss to combine. Mound the salad on a large serving platter. Top with the almonds. Drizzle with remaining dressing and serve immediately.

Nutrition Information

 

Nutrition Facts
Servings 4.0
calories 281
Total Fat 14 g 22 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 56 mg 19 %
Sodium 1031 mg 43 %
Potassium 310 mg 9 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 5 g 19 %
Sugars 12 g
Protein 21 g 42 %
Vitamin A 18 %
Vitamin C 111 %
Calcium 12 %
Iron 3 %