柠檬香菜鸡肉沙拉 Lemon Coriander Chicken Salad

柠檬香菜鸡肉沙拉大概是我吃得最多的一种沙拉了，因为我家常常都会有吃不完的鸡肉，毕竟只有两个人。不管是任何部位，只要是剩下的干净的，我都会冷藏保存，绝对不会错过这一道让餐后剩余的鸡肉再次焕然一新的美味沙拉！

为什么你会喜欢这个沙拉？

这个沙拉的的风味和一般西式沙拉不一样，酱汁里不加油脂，更多的是柠檬和香菜的香气和清爽的味道。一部分的蔬菜和鸡肉经过炒拌，让沙拉吃起来更暖胃，加了辣味也增加了层次感，有点越菜风格的体验呢~ 重点是，是个清理冰箱非常棒的菜肴选择哦！

所需要的食材

热炒：

• 1 tbsp 麻油
• 1 碗 鸡肉
• 1/4 洋葱
• 1 瓣 蒜末
• 适量红萝卜
• 适量 紫包菜
• 一撮 盐

酱料:

• 1 棵 香菜
• 2 瓣 蒜末
• 1 条 小辣椒
• 1/2tsp 黑胡椒碎
• 1颗 柠檬皮
• 半颗-1颗 柠檬汁
• 1 tbsp 鱼露
• 1tsp 酱油
• 1-2 tsp 糖

组装：

• 洋葱细丝 （生）
• 香菜
• 鸡胸
• 炒菜
• 酱料

备料重点

香菜 ——

我知道你们当中肯定有人吃不了香菜，说什么有股肥皂水的味道XD 。。。如果你是其中一个，那香菜可以用其它新鲜香叶代替，比如罗勒叶，芹菜叶，青葱等等。。。

~ 视频教程 ~

料理步骤

1. 首先把酱料的所有食材混合均匀，静置备用
2. 把鸡肉撕成丝
3. 冷锅，下入麻油，先放入洋葱，
4. 中小火，把洋葱炒至有点透明，变软
5. 再放入蒜米，炒拌两下
6. 下入鸡肉丝，觉得鸡肉比较干的话可以适量补点水份
7. 把鸡肉炒热就可以起锅了
8. 同个锅子，放入红萝卜丝和包菜丝，加一撮盐
9. 把蔬菜炒至开始出水，变软时，就可以出锅和鸡肉放在一起了
10. 加入刚刚调好的酱汁，生的洋葱细丝，和香菜
11. 捞拌均匀，就可以装盘享用咯！

Print Recipe

Whenever there’s leftover chicken, no matter which part, I’ll keep it in the fridge and turn it into this refreshing salad the next day, giving the leftover chicken a whole new life at the table! It’s citrusy from the lemon, herby from the coriander and the kicks from the pepper! I guess you can already imagine on how does it taste right?

Why would you love this salad？

This salad is quite different from typical Western-style salads, the dressing contains no oil, but instead, highlighting the citrusy notes of lemon and herby taste from coriander. Some of the vegetables and chicken are stir-fried, making the salad more comforting and warm to eat. The added spiciness brings extra layers of flavor, giving it a touch of Vietnamese-style flair. Best of all, it’s a wonderful way to clear out your fridge!

All you need

For stir-frying:

• 1 tbsp Sesame oil
• A bowl of Chicken
• 1/4 no Onion, thick slices
• 1 cloves of Minced garlic
• Carrot as needed
• Cabbage as needed
• A pinch of Salt

Dressing:

• 1 stalk of Coriander
• 2 cloves of Minced garlic
• 1 pc of Chilli padi
• 1/2tsp Crushed black pepper
• 1 no Lemon zest
• 1/2-1 no of Lemon juice
• 1 tbsp Fish sauce
• 1tsp Soy sauce
• 1-2 tsp Sugar

To served:

• Raw onion slices (thinly sliced)
• Coriander
• Chicken
• Stir-fried veges
• Dressing

Ingredients Notes

Coriander ——

I know some of you can’t eat coriander, saying that it tastes like soap (and I was melting during my first time hear of this description XD). And If you’re one of them, coriander can be easily substituted with other fresh herbs, such as :

• Basil leaves or Lemon basil
• Celery leaves
• Spring onions
• Shiso leaves or perilla
• Dill
• Peppermint or spearmint
• Lemon balm etc…

~ Video Tutorial ~

Steps of making

1. Mix all the ingredients listed under the part for dressing together, (if you’re on a rush, can slightly press them with a fork if you want them to release their flavor quicker) and set aside.
2. Shred the leftover chicken into strips, or if you’re using a freshly cooked one.
3. In a cold pan, add sesame oil and onions that is sliced in to thicker slices.
4. Cook over medium-low heat until the onions turn slightly translucent and soft. Do not rush, because sesame oil has low smoking point.
5. Add minced garlic, stir-fry briefly until you smell the slight garlicky aroma.
6. Add the shredded chicken. If its too dry, splash in a little water to keep it juicy.
7. Stir-fry until the chicken is heated through, add some seasoning to the chicken if it is very bland, like salt and pepper, then remove from the pan.
8. In the same pan, add carrots and cabbages with a good pinch of salt.
9. Stir-fry until the vegetables release water and softened slightly, then remove and combine with the chicken.
10. Add the dressing made earlier, raw onion slices, and coriander.
11. Toss everything together until well mixed.
12. Plate it up and enjoy your warm but super refreshing, flavor-packed salad!

Printable Full Recipe

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