This light salad is a refreshing update on the traditional Vietnamese or Northern Thai ‘ larb salad’ that is often made with chicken or pork. The dressing uses the classic South-East Asian flavours of hot, sweet, salty and sour to flavour the simple chicken filling.
INGREDIENTS - Serves 4-6 as a main
For the salad:
4 chicken breast fillets or 6 chicken thigh fillets
3 tbsp groundnut oil
1 red onion - finely diced
2 tbsp grated root ginger
2 small red chillies - deseeded and finely chopped
1 handful of coriander - finely chopped
4 little gem lettuce
For the dressing:
Juice of 1 lime
Juice of 2 lemons
4 tbsp nam pla (Thai fish sauce)
1 tsp sweet soy sauce
Mince the chicken breasts in a food processor.
Heat a large frying pan and add the oil.
Add the chicken and ginger when the oil is hot and cook for about 5 minutes, until is turns white. Season to taste.
Drain the chicken and mix with the onion, chillies and chopped coriander and mix well.
Prepare the dressing by adding all the ingredients to a small jar and mix well.
Toss the chicken salad with the dressing and check the seasoning.
Arrange the lettuce leaves on a serving platter and spoon the chicken filling into the leaves.