Chicken Larb Salad With Lime Dressing

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our Sunday newspaper, The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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