CHICKEN LARB SALAD

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PREP TIME 25 minutes
COOK TIME 15 minutes
SERVES 4

INGREDIENTS

2 tbs Pukara olive oil

500g chicken mince

1 red onion, finely sliced

2 garlic cloves, crushed

1 lemongrass stalk (inner core only), finely grated

1 bunch coriander, leaves picked

2 tbs reduced-salt soy sauce

½ bunch Thai basil, leaves picked

150g mixed salad leaves

250g heirloom cherry tomatoes, halved

1/3 cup (55g) almonds, toasted, chopped

Lime Dressing

Juice of 2 limes

2 tbs fish sauce

1 bird’s eye chilli, thinly sliced

½ tsp shaved palm sugar or raw sugar

METHOD

Step 1 

Heat oil in a large frying pan over high heat.

Step 2

Add the chicken mince to the frying pan and cook for 6-8 minutes, or until it’s browned and cooked through. Once the chicken is ready, stir in the onion, garlic, and lemongrass, cooking until it becomes fragrant. Then add the soy sauce and cook for another 2-3 minutes. Remove from the heat and set aside.

Step 3

To make the dressing, combine all the ingredients and set aside.

Step 4

For the salad, mix together the salad leaves, basil, and tomatoes.

Step 5

To plate up, divide the salad between bowls, top with the chicken mixture, and drizzle the dressing over everything. Finish with a sprinkle of almonds. Enjoy!