Thai · Lunch
Spicy Ground Chicken Salad
Ground chicken is stir-fried with shallot, lime, and fish sauce in classic larb style, tossed with lettuce, cucumber, and mint over a fibre-rich bed of black beans. Chili and toasted rice powder bring heat and crunch. Bright, tart, protein-forward and light, served cool with fresh herbs.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
378Calories
38.4gProtein
13.6gFat
24.1gCarbs
3.2gSugar
6.9gFiber
1120mgSodium
141mgChol
3.4gSat Fat
790mgPotassium
78mgCalcium
3.9mgIron
0.5mcgVitamin B12
16mgVitamin C
Goes well with
Crisp Lager Beer
local
Thai Iced Tea
international
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice the shallot and scallion, chop the cilantro, tear the mint, slice the cucumber, and drain the black beans.
2
Toast the jasmine rice in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden and fragrant, then grind to coarse powder.
3
Heat the vegetable oil in a skillet over medium-high heat and cook the ground chicken for 4 to 5 minutes, breaking it into crumbles, until no pink remains.
4
Off the heat, stir the fish sauce, lime juice, shallot, dried chili flakes, black beans, scallion, cilantro, and toasted rice powder into the chicken until evenly coated, then scatter mint on top and plate over lettuce and cucumber.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g ground chicken
- 6.4 oz180g, drained cooked black beans
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 22 small shallot
- 4 tbsp4 tbsp scallion
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp mint leaves
- 1 tsp1 tsp dried chili flakes
- 2 tsp2 tsp jasmine rice
- 44 leaves lettuce
- 11 cucumber
- 2 tsp2 tsp vegetable oil
