NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1 stalk Lemongrass, finely minced

1 cup Cucumber, sliced

1/2 cup Carrots, shredded

1/2 cup Red Bell Pepper, sliced

2 cups Mixed Greens

2 tablespoons Fresh Mint, torn

2 tablespoons Lime Juice

1 teaspoon Fish Sauce

1 teaspoon Toasted Sesame Oil

1 teaspoon Honey

1 tablespoon Peanuts, crushed

PREPARATION

• 1

  In a small bowl, whisk together the minced lemongrass, half of the lime juice, and a splash of fish sauce to create a marinade.

• 2

  Place the chicken breast in the marinade and let it sit for at least 15 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

• 4

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

• 5

  In a large bowl, combine the mixed greens, cucumber, carrots, red bell pepper, and fresh mint.

• 6

  In a small jar, whisk together the remaining lime juice, fish sauce, toasted sesame oil, and honey to make the dressing.

• 7

  Toss the vegetables with the dressing until well coated.

• 8

  Top the salad with the sliced grilled chicken and garnish with crushed peanuts for a satisfying crunch.