Vietnamese Lemongrass Chicken Salad

Vietnamese Lemongrass Chicken Salad

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 (400g) green cabbage, thinly shredded
• 2 cups (8 ounces/227g) rotisserie chicken breast, skin and bones discarded
• 1 medium Fuji apple, cored and chopped
• 1 cup (150g) snow peas, trimmed and thinly sliced
• 1/2 small red bell pepper, cut into julienne strips
• 1 shallot, thinly sliced
• 1/4 cup (15g) fresh mint leaves, torn
• 1/4 cup (15g) fresh cilantro leaves, torn
• 1/4 cup (35g) 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

Serves: 6 | Serving Size: 1 1/4 cups

Per serving: Calories: 135; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 34mg; Sodium: 506mg; Carbohydrate: 13g; Dietary Fiber: 3g; Sugar: 8g; Protein: 14g

Nutrition Bonus: Potassium: 318mg; Iron: 2%; Vitamin A: 12%; Vitamin C: 74%; Calcium: 13%