Larb Chicken Salad Recipe

6

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.

Preparation

Step 1

Whisk first 4 ingredients in medium bowl to blend; reserve sauce.

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.

Spoon into lettuce leaves; serve.

Personal Note: I drain any remaining liquid from the chicken and vegetables so sauce is not diluted. If storing chicken and sauce in the refrigerator, add cilantro and mint at the time of serving so colors and texture stay vibrant. May be served at room temperature.