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.
Method
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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.
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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.
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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.
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Step 4. MEANWHILE, arrange the lettuce, carrot, cucumber, coriander, if using, and most of the mint leaves on a serving platter.
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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.
