Our Plans
Smart Chicken 'Larb' Salads
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smart Chicken 'Larb'   Salads

Smart Chicken 'Larb' Salads

with Crispy Shallots

Inspired by the bright flavours of Lao “larb“ salad, this recipe sees lean ground chicken cooked with bright lemongrass and fish sauce for the ultimate umami bomb!

Tags:
Quick
Carb Smart
Calorie Smart
Low CO2
Allergens:
Sulphites
Wheat
Anchovies/Anchois

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

113 g

Spring Mix

100 g

Shallot

80 g

Tomato

66 g

Mini Cucumber

7 g

Mint

1 unit

Lemongrass

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Sweet Chili Sauce

2 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

¼ tsp

Sugar*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories510 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate33 g
Sugar17 g
Dietary Fiber3 g
Protein26 g
Cholesterol115 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Measuring Spoons
Large Non-Stick Pan

Instructions

Marinate shallots and tomatoes
1

Wash and dry all produce. Peel, then cut shallot into 1/8-inch pieces.Cut tomato into 1/4 inch pieces.Add half the vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl . Season with salt and pepper then stir to combine. Add tomatoes and half the shallots. Stir to coat.

Prep lemongrass
2

Heat a large non-stick pan over medium-high heat. While pan heats, cut and discard the top 1 inch of lemongrass, leaving the root end in tact.Remove outer layer of lemongrass, then quarter lengthwise. Using the back of a spoon or a heavy pot, forcefully tap the lemongrass to bruise. Finely chop lemongrass.

Cook chicken
3

When the pan is hot, add 1 tbsp (2 tbsp) oil, lemongrass and remaining shallots. Cook, stirring often, until golden-brown and fragrant, 1-2 min. Add chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**Add sweet chili sauce, fish sauce and remaining vinegar. Season with salt and pepper, to taste. Cook, stirring often until fragrant, 30 sec.Remove from heat and allow to cool for 3-4 min.

Finish prep and salad
4

Pick mint leaves from stems, then roughly chop.Stir half the mint into cooled chicken mixture.Thinly slice cucumber.Add cucumbers and spring mix to the bowl with tomatoes and shallots. Toss to coat.

Finish and serve
5

Divide salad between plates.Top with chicken mixture. Drizzle chili-garlic sauce over top.Sprinkle crispy shallots and remaining mint over top.