Larb Chicken Salad

Name: Larb Chicken Salad
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.

14 ingredients

10 steps

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

1

Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
2

Bring broth to simmer in heavy large skillet over medium heat.
3

Add chicken.
4

Simmer until cooked through, breaking up meat with spoon, about 8 minutes.
5

Add green onions and next 3 ingredients.
6

Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes.
7

Remove from heat.
8

Stir in sauce, cilantro and mint.
9

Season with salt and pepper.
10

Spoon into lettuce leaves; serve.