Keep It Fresh With This Light Lemongrass Thai Chicken Salad
When you’re looking for a light lunch or dinner that will satisfy, try this Thai-inspired lemongrass chicken salad.
Chicken breast is a great, low-calorie option that has plenty of protein to keep you well fuelled.
It’s marinated in lemon and lemongrass, both diet-friendly options that add a beautifully light and fresh flavour and topped with a natural, lemon vinaigrette so you can avoid any unwanted additives and preservatives.
Sitting on a bed of carrots, beans and lettuce, you’re also getting important vitamins and minerals to ensure your daily intake.
While this salad is great with warm chicken, it’s equally as good served cold as a quick left-over lunch.
Sugar Free – No
Gluten Free – Yes
Dairy Free – Yes
Grain Free – Yes
Protein – High
Carbs – Low
Fats – Low
Thai Lemongrass Chicken Salad
300 grams chicken breast, sliced
1 tbsp. lemon juice + 1 tbsp. lemon juice for vinaigrette
1 tbsp. lemongrass, minced
1 carrot, julienned
150 grams green beans, topped and tailed
1 tsp white vinegar
1 tbsp. extra virgin olive oil
2 cups iceberg lettuce, shredded
1 tbsp. fresh mint leaves
Makes 2 servings
Combine chicken in a bowl with lemon juice and lemongrass to marinade.
Meanwhile, place prepared carrot and beans in a heat proof bowl and blanch for 1 minute in hot water. Drain and set aside.
Prepare the dressing by mixing lemon juice and vinegar together.
Fry the chicken breast in olive oil over medium heat until cooked through.
Divide the lettuce, carrots and beans between 2 bowls. Top with cooked chicken, fresh mint leaves and drizzle with lemon vinaigrette.