Smart Double Chicken 'Larb' Salads
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Smart Double Chicken 'Larb' Salads

Smart Double 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
Allergens:
Sulphites
•Wheat
•Anchovies/Anchois

The quantities provided above are averages only.

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

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

500 g

Ground Chicken

113 g

Spring Mix

1 unit

Tomato

3 unit

Radish

2 unit

Shallot

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

½ tsp

Sugar*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories680 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate32 g
Sugar17 g
Dietary Fiber3 g
Protein47 g
Cholesterol220 mg
Sodium1070 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

Cooking Steps

Marinate shallots and radishes
1

Wash and dry all produce. Peel, then cut shallots into 1/8-inch pieces.Thinly slice radishes.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 radishes and half the shallots. Stir to coat.

Prep lemongrass
2

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

Cook chicken
3

When the pan is hot, add 1 tbsp (2 tbsp) oil, then 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 let cool, 3-4 min.

Finish prep and salad
4

Pick mint leaves from stems, then roughly chop.Stir half the mint into cooled chicken mixture.Add spring mix and tomatoes to the bowl with radishes and shallots. Toss to combine.

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.