Grilled Asian Chicken Salad
Variations on this salad are served all over Southeast Asia, but especially in Vietnam and Thailand, where fish sauce is a pantry staple. Peppery, lemony Thai basil is increasingly available, but if you can’t find it, use regular European basil. You can also use Italian vermicelli in place of the thin Asian soba (buckwheat) or somen (wheat) noodles. Cook the noodles while the chicken is grilling or even afterward since the salad is as good at room temperature as it is warm.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sweet Basil | 5 leaves fresh (2.5g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skinless chicken breast halves
- 2/3 cup thinly sliced green onions
- 1/2 cup canola oil
- 1/4 cup fresh lime juice
- 1/4 cup slivered fresh Thai basil or regular sweet basil
- 1/4 cup slivered fresh mint
- 2 Tbs. Asian fish sauce
- 2 tsp. peeled and chopped fresh ginger
- 1/4 tsp. red pepper flakes
- 2 garlic cloves, finely chopped
- 1 small green bell pepper, seeded and quartered lengthwise
- 1 small yellow bell pepper, seeded and quartered lengthwise
- 3/4 lb. soba or somen noodles or Italian vermicelli
- 1/4 cup sliced radishes