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Home / Recipes / Larb Chicken Salad

Larb Chicken Salad

August 24, 2017

Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.

Appetizers-and-Juices, Non-vegetarian

larb-chicken-salad

Nutritive Information

  • Calories231
  • Carbohydrates12 g(4%)
  • Fat11 g(17%)
  • Protein23 g(46%)
  • Saturated Fat3 g(14%)
  • Sodium1325 mg(55%)
  • Polyunsaturated Fat2 g
  • Fiber2 g(8%)
  • Monounsaturated Fat5 g
  • Cholesterol98 mg(33%)

Ingredients

  • 2/3 cup fresh lime juice
  • 1/3 cup fish sauce (nam pla*)
  • 1 tablespoon sugar
  • 2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*
  • 3/4 cup canned low-salt chicken broth
  • 1 1/2 pounds ground chicken
  • 1 cup thinly sliced green onions
  • 3/4 cup thinly sliced shallots
  • 3 tablespoons minced fresh lemongrass*
  • 1 tablespoon thinly sliced Thai chilies* or serrano chilies
  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup chopped fresh mint leaves
  • 2 small heads Boston lettuce, separated into leaves
  • *Available at Asian markets and some supermarkets nationwide.

Instructions

  1. Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
  2. Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
  3. Spoon into lettuce leaves; serve.

Serves

6 servings

Appetizers-and-Juices, Non-vegetarian

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