Healthy Chargrilled Lemongrass Chicken Salad
Love Asian takeaway but not the calories? This Vietnamese-inspired salad delivers all the exotic flavours but without the added sugar. A recipe from Tim Robbard's latest book The 7:2:1 Plan, Tim says," Lemongrass not only gives this dish an exotic flavour, it is also a surprisingly good source of vitamins and minerals - but without added sugar."
To keep the dish super clean, make and eat as it, or if you need a few extra carbs, Tim suggests adding some vermicelli noodles.
Step 1. PLACE the chicken breasts between two sheets of baking paper or an unsealed ziplock bag and pound with the base of a heavy frying pan until fl attened to an even thickness. Aim to hit the breasts on a slight angle, as this will push the meat out.
Step 2. TO make the lemongrass marinade, combine all the ingredients in a glass or ceramic bowl. Add the chicken and turn to coat thoroughly. Set aside to marinate for at least 30 minutes.
Step 3. HEAT a chargrill pan over high heat (or the grill plate of your barbecue). Add the chicken and cook for 4 minutes each side or until cooked through.
Step 4. MEANWHILE, arrange the lettuce, carrot, cucumber, coriander, if using, and most of the mint leaves on a serving platter.
Step 5. SLICE the chicken breast and arrange on top of the salad. Garnish with the fried shallots and the remaining mint leaves and serve with lime wedges.