Vietnamese · Lunch
Banana Blossom Salad with Chicken
Shredded banana blossom is tossed with poached chicken breast, herbs, and a tangy-sweet nuoc cham dressing built from fish sauce, lime, and chili. Roasted peanuts and fried shallots add crunch. Served cold as a light, herb-forward starter or main.
$7
25 minsPrep
12 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
365Calories
45.2gProtein
11.8gFat
18.6gCarbs
8.4gSugar
6.1gFiber
1180mgSodium
123mgChol
2.3gSat Fat
980mgPotassium
85mgCalcium
2.6mgIron
0.4mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
sweet-heat
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Trim tough outer leaves from banana blossom, slice thinly, and soak in water with lime juice to prevent browning.
2
Poach
Place chicken breast in small saucepan, cover with water, simmer over medium heat 10-12 minutes until 165°F, then rest 10 minutes.
3
Whisk
In small bowl, whisk fish sauce, lime juice, sugar, water, minced garlic, and sliced chili until sugar dissolves.
4
Toss
Squeeze banana blossom dry, then combine with carrot, red onion, shredded chicken, cilantro, mint, and perilla; pour dressing over and toss.
5
Plate
Mound salad on plate, scatter crushed peanuts and fried shallots over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 180g180g banana blossom
- 11 carrot
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp Vietnamese perilla or mint
- 2 tbsp2 tbsp peanuts, roasted
- 2 tbsp2 tbsp fried shallots
- 2 clove2 clove garlic
- 11 chili, fresh
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar, white
- 2 tbsp2 tbsp water
- 1 tsp1 tsp vegetable oil
