Description
A bright, 25-minute Zesty Chicken Larb Salad with lime-fish sauce dressing, fresh herbs, and toasted almonds.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1.1 pounds (500 grams) ground chicken
- 1 red onion, sliced
- 2 cloves garlic, crushed
- 1 stalk lemongrass, grated
- 1 bunch of cilantro, separate leaves from stems/roots
- 2 tablespoons tamari sauce or soy sauce
- bunch of Thai basil leaves, picked
- 5.3 ounces (150 grams) mixed salad leaves
- 8.8 ounces (250 grams) mixed tomatoes, halved
- 1.9 ounces (55 grams) almonds, toasted, chopped
For the lime dressing:
- Juice of 2 limes
- 2 tablespoons fish sauce
- 1 birdseye chili, finely sliced
- 1/2 teaspoon palm sugar or brown sugar
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over high heat. Add the ground chicken and cook for 6-8 minutes until golden brown. Add the onion, garlic, lemongrass, and cilantro stems and roots and cook for 2-3 minutes. Stir in the tamari and cook for an additional 2-3 minutes, then remove from the heat.
- Make the Lime Dressing: Place all the ingredients into a small bowl, stir to combine and set aside.
- Assemble the Salad: In a large salad bowl, combine the cilantro leaves, Thai basil, salad leaves, and tomatoes.
- Serve: Divide the salad equally among 4 bowls, top with the chicken and almonds, then drizzle with the lime dressing. Dig in!
Nutrition
- Serving Size: 1 serving
- Calories: 372
- Sugar: 5.8g
- Sodium: 1010.6mg
- Fat: 24.3g
- Saturated Fat: 4.4g
- Trans Fat: 0.1g
- Carbohydrates: 14.8g
- Fiber: 3.6g
- Protein: 27.5g
- Cholesterol: 107.5mg
