LARB CHICKEN SALAD

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Larb Chicken Salad image

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

Categories     Salad     Chicken     Leafy Green     Herb     Onion     Appetizer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield Serves 6

Number Of Ingredients 14

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.

Steps:

  • 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.

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