The Epicurious Wanderers!

Chicken Larb Salad with Lime Dressing

If you can’t be in in South East Asia you can at least cook the food to help you think you’re there… Helen and I love Thailand, the food, the people just resonate with us so much.

this dish is so easy but so packed with flavour!

2 tbs peanut or sunflower oil
500g chicken mince
1 red onion, sliced
2 garlic cloves, crushed
1 lemongrass stalk, inner core finely grated
1 bunch coriander, leaves picked, roots finely chopped
2 tbs soy sauce
½ bunch Thai basil, leaves picked
150g mixed salad leaves
250g mixed tomatoes, halved
1/3 cup (55g) almonds, toasted and chopped
LIME DRESSING
Juice of 2 limes
2 tbs fish sauce
1 birdseye chilli, finely sliced
½ tsp palm sugar, or raw sugar

  1. Heat oil in a large frypan over high heat.
  2. Add chicken and cook for 6-8 minutes until golden. Add onion, garlic, lemongrass and coriander roots. Cook for 2-3 minutes until fragrant. Add soy sauce and cook a further 2-3 minutes then remove from the heat.
  3. For the dressing, combine all ingredients in a bowl and set aside.
  4. To make the salad, combine coriander leaves, Thai basil, salad leaves and tomatoes.
  5. Divide between bowls. Top with chicken, almonds and dressing.

Fresh and full of flavour, so easy but so damn good!

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