Chicken

Chicken larb salad with lime dressing

Name: Chicken larb salad with lime dressing
Yield: 4
Ingredients: 2 tbs peanut or sunflower oil; 500g chicken mince; 1 red onion, sliced; 2 garlic cloves, crushed; 1 lemongrass stalk, inner core finely grated; 1 bunch coriander, leaves picked, roots finely chopped; 2 tbs soy sauce; ½ bunch Thai basil, leaves picked; 150g mixed salad leaves; 250g mixed tomatoes, halved; 1/3 cup (55g) almonds, toasted and chopped; Juice of 2 limes; 2 tbs fish sauce; 1 birdseye chilli, finely sliced; ½ tsp palm sugar, or raw sugar

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by Hayden Quinn

Feb 01, 2016

This fragrant salad is perfect for any Friday night feast. For a more kid-friendly option, simply reduce the chilli.

2 tbs peanut or sunflower oil
500g chicken mince
1 red onion, sliced
2 garlic cloves, crushed
1 lemongrass stalk, inner core finely grated
1 bunch coriander, leaves picked, roots finely chopped
2 tbs soy sauce
½ bunch Thai basil, leaves picked
150g mixed salad leaves
250g mixed tomatoes, halved
1/3 cup (55g) almonds, toasted and chopped

Lime dressing

Juice of 2 limes
2 tbs fish sauce
1 birdseye chilli, finely sliced
½ tsp palm sugar, or raw sugar

Method

1.

Heat oil in a large frypan over high heat.
2.

Add chicken and cook for 6-8 minutes until golden. Add onion, garlic, lemongrass and coriander roots. Cook for 2-3 minutes until fragrant. Add soy sauce and cook a further 2-3 minutes then remove from the heat.
3.

For the dressing, combine all ingredients in a bowl and set aside.
4.

To make the salad, combine coriander leaves, Thai basil, salad leaves and tomatoes.
5.

Divide between bowls. Top with chicken, almonds and dressing.