Chicken Larb salad
Serves 1-2
Cravings something tasty and fresh, I was inspired to create this quick and easy dish out of some left over cooked chicken & veges in the fridge.
Ingredients
1 tspn lemongrass finely chopped
½ medium chilli finely chopped
1 clove garlic crushed
1 cup left over chicken chopped into small pieces
1 tspn macadamia or coconut oil
½ small Spanish onion finely sliced and chopped
1/8 red capsicum diced
1 tspn fish sauce
½ tspn tamari (soy sauce)
½ tspn mirin
zest of ½ lime
juice of one lime
8 snow peas sliced diagonally into 4 mm strips
½ Lebanese cucumber julienned
1 tblspn fresh mint roughly chopped
4 x lettuce cups or 3 cups of mixed salad leaves
2 tablespoons of dry roasted cashews chopped
Directions:
Heat pan
Add oil, chicken, lemongrass, chilli & garlic and stir fry for 2-3 minutes until fragrant
Add Spanish onion and capsicum and stir fry for 1 minute
Add fish sauce, tamari and mirin, stir through for another minute
Take off heat and add in the snow peas, cucumber & mint. Combine all ingredients well.
Wash and spin dry salad leaves
Place leaves on plate and spoon larb mixture over or into lettuce cups
Top with cashews
Variations
Try mixing in other vegetables you like, chopped mushrooms, carrot, corn, bean sprouts, bamboo shoots or water chestnuts for crunch.
Use fresh coriander leaves instead of mint.
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