Zesty Chicken Larb Salad
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
2 tbsp groundnut oil (or sub sunflower oil)
1.1 lbs (500 g) ground chicken
1 red onion, sliced
2 cloves garlic, crushed
1 lemongrass stalk, grated
1 bunch cilantro, separate leaves from stems/roots
2 tbsp tamari
bunch Thai basil, leaves picked
5.3 oz (150 g) mixed salad leaves
8.8 oz (250 g) mixed tomatoes, halved
1.9 oz (55 g) toasted almonds, chopped
Nutrition
(Per Serving)
Calories
385
Fats
25 g
Protein
28 g
Carbs
12 g
Instructions
- Heat the groundnut oil in a large skillet over high heat. Add the ground chicken and cook for 6 to 8 minutes until golden brown.
- Add the onion, garlic, lemongrass, and cilantro stems and roots. Cook for 2 to 3 minutes.
- Stir in the tamari and cook for an additional 2 to 3 minutes. Then remove from the heat.
- To make the lime dressing, place all the ingredients into a small bowl, stir to combine, and set aside.
- In a large salad bowl, combine the cilantro leaves, Thai basil, salad leaves, and tomatoes.
- To serve, divide the salad equally between 4 bowls and top with the chicken and almonds. Drizzle over the lime dressing.