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Thai Chicken "Laab" Salad

Author: Roz

Ingredients

For the dressing

  • Double the following ingredients
  • 2 Tbsp. freshly squeezed lime juice
  • 1/2 tsp. freshly minced ginger
  • 1 tsp. honey preferably locally-produced
  • 1/4 tsp. Thai chili garlic sauce increase to taste preference
  • 1/8 tsp. salt preferably sea salt
  • 1-1/2 tsp. extra-virgin olive oil

For the salad

  • 1/3 pound extra-lean freshly ground chicken breasts
  • Cooking spray
  • 2 cups chopped romaine lettuce
  • 1/2 cup shredded carrot
  • 1/4 cup red onion slivers
  • 2 Tbsp. freshly chopped mint leaves
  • 2 Tbsp. freshly chopped cilantro leaves
  • 4 Tbsp chopped cashews

Instructions

  • In a small bowl, combine the lime juice, ginger, honey, chili garlic sauce and salt. Whisk, gradually adding the oil, until well blended.
  • Lightly coat a small non-stick frying pan with cooking spray.
  • Add chopped chicken to the pan, cook, breaking up into small chunks, for about 5 minutes, or until no longer pink.
  • Remove cooked chicken from the heat. Stir in 1-1/2 Tbsp. of the dressing.
  • In a large serving bowl, combine the lettuce, carrots, onions, mint and cilantro.
  • Add the remaining dressing and toss until well blended.
  • Top with the cooked chicken, blend.
  • Plate the salads.
  • Sprinkle each salad with the chopped cashew nuts.

Notes

  • ** NOTE: I recommend making even more dressing than the doubled recipe above in order to pass around to your family and/or guests to use more if desired.