Vietnamese Lemongrass Chicken Salad with Nuoc Cham & Dragon Fruit Lime Fizz

About this meal

A vibrant brunch salad featuring lemongrass-marinated grilled chicken served over a medley of crisp vegetables and herbs, accompanied by a tangy nuoc cham dressing. The dish is paired with a refreshing dragon fruit-lime fizz, offering a sweet-sour balance. This gluten-free meal is low in calories, high in protein, and packed with fresh flavors ideal for weight loss.

Ingredients

• Chicken breast (skinless, boneless) — 150g
• Lemongrass stalk (minced) — 1 tbsp
• Garlic (minced) — 1 clove
• Ginger (minced) — 1 tsp
• Fish sauce (gluten-free) — 2 tsp
• Honey — 1 tsp
• Lime juice — 2 tbsp
• Red chili (sliced, seeds removed) — 1/2
• Carrot (julienned) — 1 small
• Cucumber (julienned) — 1/2 medium
• Daikon radish (julienned) — 1/4 small
• Fresh mint leaves — 1/4 cup
• Fresh cilantro leaves — 1/4 cup
• Butter lettuce — 1 cup
• Roasted peanuts (unsalted, chopped) — 1 tbsp
• Olive oil — 1 tsp
• Dragon fruit (red or white, cubed) — 1/2 medium
• Fresh lime juice — 2 tbsp
• Sparkling water — 150 ml
• Fresh mint — 3-4 leaves
• Stevia (optional, for added sweetness) — to taste

Steps

1. In a bowl, combine lemongrass, garlic, ginger, 1 tsp fish sauce, 1 tsp honey, and 1 tbsp lime juice to make the marinade.
2. Slice chicken breast into thin strips and marinate in the mixture for 15-20 minutes.
3. Grill or sear the chicken on a nonstick skillet with 1 tsp olive oil until cooked and slightly browned. Let rest.
4. For the salad: In a large bowl, toss julienned carrot, cucumber, daikon, mint, cilantro, and butter lettuce.
5. For nuoc cham: Whisk together 1 tsp fish sauce, 1 tbsp lime juice, red chili, and a hint of honey (and a teaspoon of water).
6. Slice cooked chicken and arrange on top of the salad. Drizzle with nuoc cham and sprinkle with roasted peanuts.
7. For the drink: Muddle dragon fruit cubes with mint and fresh lime juice in a glass. Add ice, top with sparkling water, and sweeten lightly with stevia if desired. Stir gently.