Chicken Larb Salad With Lime Dressing
Recipe: #30727
October 21, 2018
Categories: Salads, Main Dish Salad, Meat Salad, Chicken, Onions, Thai, Potluck, No Eggs, Non-Dairy, Herbs, Ground Chicken, more
"From our Sunday newspaper, The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (424.9 g)
- Calories 412.5
- Total Fat - 20.8 g
- Saturated Fat - 4.2 g
- Cholesterol - 337 mg
- Sodium - 2176.7 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 5 g
- Sugars - 6.6 g
- Protein - 36.8 g
- Calcium - 90.9 mg
- Iron - 5.1 mg
- Vitamin C - 55.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the oil in a large frypan over high heat and add the chicken and cook for 6 to 8 minutes until golden.
Step 2
Add the onion, garlic, lemongrass and coriander roots and cook for 2 to 3 minutes until fragrant and then add the soy sauce and cook for a further 2 to 3 minutes, then remove from heat.
Step 3
For the dressing, combine all the ingredients in a bowl and set aside.
Step 4
To make the salad, combine the coriander leaves, Thai basil leaves, salad leaves and tomatoes and then divide the salad between bowls and top with the chicken, almonds and dressing.
Tips
No special items needed.
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