Keto Lotus Stem and Chicken Salad with Lemongrass Dressing

1.Prepare the Lotus Stem: Peel the lotus stem and slice it thinly (about 2-3mm thick). Immediately place the slices into a bowl of cold water with 1 tablespoon of white vinegar to prevent browning. Bring 2 cups of water to a boil in a small saucepan. Add the lotus stem slices and blanch for 2-3 minutes until slightly tender-crisp. Drain well and rinse with cold water to stop the cooking process. Pat dry thoroughly with paper towels.

2.Prepare the Chicken: If not already cooked, poach or grill chicken breast until cooked through. Shred or dice into bite-sized pieces.

3.Make the Lemongrass Dressing: In a small bowl, combine the finely minced lemongrass, minced garlic, minced red chili, grated ginger, fresh lime juice, fish sauce, and erythritol (if using). Whisk well to combine. Slowly drizzle in the olive oil or avocado oil while continuously whisking until the dressing is emulsified. Taste and adjust seasoning with salt, pepper, and more lime juice or sweetener if needed.

4.Assemble the Salad: In a large mixing bowl, combine the blanched lotus stem slices, shredded chicken, red bell pepper, the white parts of the green onions, fresh cilantro, and fresh mint.

5.Dress the Salad: Pour the lemongrass dressing over the salad ingredients. Toss gently to ensure all components are evenly coated.

6.Garnish and Serve: Transfer the salad to a serving platter or individual bowls. Garnish with the green parts of the green onions and chopped roasted peanuts or cashews (if using). Serve immediately.