Chicken Larb Salad
This Thai salad, otherwise known as 'Larb Gai' is low in fat, high in protein and totally delicious. Make this recipe vegan by substituting finely chopped tofu for the chicken.
PREP TIME
5 minutes
COOK TIME
10 minutes
Ingredients
2 tablespoons store-bought red curry paste
1 pound skinless, boneless chicken breast halves, cut into large chunks
1/2 teaspoon salt
1 tablespoon canola oil
1/3 cup cucumber, chopped
1/2 white or yellow onion, finely chopped
3 tablespoons chopped cilantro
2 tablespoons fresh lime juice
8 cabbage or butter lettuce leaves
1 pound skinless, boneless chicken breast halves, cut into large chunks
1/2 teaspoon salt
1 tablespoon canola oil
1/3 cup cucumber, chopped
1/2 white or yellow onion, finely chopped
3 tablespoons chopped cilantro
2 tablespoons fresh lime juice
8 cabbage or butter lettuce leaves
Directions
Combine curry paste, chicken, and salt in a food processor; process until smooth.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice). Place 2 cabbage or lettuce leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve right away.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice). Place 2 cabbage or lettuce leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve right away.
Looking for inspiration? Try these recipes:
Zesty Veggie Chili
Lobster Pot Pie
Grilled Chicken and Rice Salad
