Spicy Thai Chicken Salad
1 lb boneless skinless chicken breast, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chile paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stem, for garnish
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Heat nonstick skillet over medium heat, no oil necessary.
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Add chicken, stir until cooked through.
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Remove from heat, drain excess liquid.
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Add fish sauce and lime juice.
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Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
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Adjust seasoning to taste.
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Serve immediately over lettuce leaves or thinly sliced cabbage.
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Garnish with cilantro sprigs.
4 servings
25 minutes 15 mins prep time 10 mins cook time