Vietnamese · Lunch
Grapefruit Salad with Grilled Chicken
Grilled chicken thigh sliced over shredded cabbage and pink grapefruit segments, tossed in a nuoc cham style dressing of fish sauce, lime, and sugar. Finished with crushed peanuts, mint, cilantro, and fried shallots, this Vietnamese salad balances char, citrus tartness, and fresh herbs in one bowl.
$5
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
430Calories
38.2gProtein
19.8gFat
26.4gCarbs
16.1gSugar
5.8gFiber
1150mgSodium
161mgChol
4.1gSat Fat
870mgPotassium
95mgCalcium
2.6mgIron
0.5mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken thigh dry, rub with vegetable oil and salt, and let sit at room temperature for 10 minutes before cooking.
2
Grill
Cook chicken thigh on a hot grill pan over medium-high heat for 4–5 minutes per side until charred and juices run clear.
3
Rest
Let the cooked chicken thigh rest on a cutting board for 5 minutes to redistribute juices.
4
Whisk
Mix fish sauce, lime juice, sugar, minced garlic, and thinly sliced chili in a bowl until sugar dissolves.
5
Toss
Combine shredded cabbage and grapefruit segments with half the dressing in a mixing bowl.
6
Build
Slice the rested chicken thigh against the grain and lay it over the cabbage and grapefruit.
7
Finish
Drizzle remaining dressing over chicken, then scatter chopped peanuts, mint, cilantro, and fried shallots on top.
8
Plate
Transfer to a serving plate and serve immediately while the chicken is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 11 pink grapefruit, peeled
- 180g180g green cabbage
- 4 tbsp4 tbsp roasted peanuts
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp fried shallots
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 1 clove1 clove garlic
- 11 small chili
- 2 tsp2 tsp vegetable oil
- a pinch of salt
