Larb Chicken Salad

• Gluten free

• Meat

  • 1 1/2 lbs Ground chicken

• Produce

  • 2 small heads Boston lettuce
  • 1/2 cup Cilantro, fresh leaves
  • 1 cup Green onions
  • 3 tbsp Lemongrass, fresh
  • 1/3 cup Mint, fresh leaves
  • 3/4 cup Shallots
  • 1 tbsp Thai chilies or serrano chilies

• Canned Goods

  • 3/4 cup Chicken broth, canned low-salt

• Condiments

  • 1/3 cup Fish sauce
  • 2/3 cup Lime juice, fresh
  • 2 tsp Thai roasted chili paste* in oil or chili-garlic sauce

• Baking & Spices

  • 1 tbsp Sugar

Found on epicurious.com

Description

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.

Directions

• Preparation 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.

Nutrition