Name: Grilled Lemongrass Chicken Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 oz Chicken Breast; 1 cup Shredded Cabbage; 1/2 cup Julienned Carrots; 1/2 cup Sliced Cucumber; 1 tbsp Lime Juice; 1 tbsp Fish Sauce; 1 tsp Sesame Oil; 1 tsp Crushed Peanuts; 1 tbsp Minced Lemongrass; 1 clove Garlic; 1 tsp Minced Ginger

Grilled Lemongrass Chicken Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Lemongrass Chicken Salad with Crunchy Vegetables

Tender chicken marinated in lemongrass and ginger, grilled and tossed with shredded cabbage and carrots in a zesty lime dressing with toasted peanuts.

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NUTRITION

Protein

33.7g

Fat

10.8g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1 cup Shredded Cabbage

1/2 cup Julienned Carrots

1/2 cup Sliced Cucumber

1 tbsp Lime Juice

1 tbsp Fish Sauce

1 tsp Sesame Oil

1 tsp Crushed Peanuts

1 tbsp Minced Lemongrass

1 clove Garlic

1 tsp Minced Ginger

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PREPARATION

1
In a small bowl, whisk together the minced lemongrass, garlic, ginger, and half of the fish sauce.
2
Coat the chicken breast thoroughly in the lemongrass marinade and let it sit for at least 15 minutes.
3
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked and slightly charred.
4
While the chicken rests, combine the shredded cabbage, julienned carrots, and sliced cucumber in a large mixing bowl.
5
Whisk together the remaining fish sauce, lime juice, and sesame oil to create a light dressing.
6
Slice the grilled chicken into thin strips against the grain.
7
Toss the crunchy vegetables with the dressing, top with the sliced chicken, and garnish with the toasted peanuts.