Thai Chicken Larb Salad (Soy-Free)

Ingredients

• about 450 g Ground Chicken
• 4 tbsp Lime Juice
• 3 tbsp Fish Sauce
• 0.5 medium Red Onion (finely chopped)
• 0.5 cup Mint (chopped)
• 0.5 cup Cilantro (chopped)
• 2 tbsp Toasted Rice Powder
• 1 head Lettuce Leaves
• 1 whole Cucumber (sliced)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place about 450 g ground chicken in a 25.4 cm skillet over medium-high heat (176.7°C/175°C). Cook, breaking it up with a spoon, for 8-10 minutes, or until no pink remains and the internal temperature reaches 74°C. Drain any excess fat from the skillet.
2. 2While the chicken cooks, prepare the dressing. In a large bowl, combine 4 tbsp lime juice, 3 tbsp fish sauce, 0.5 medium red onion (finely chopped), 0.5 cup mint (chopped), 0.5 cup cilantro (chopped), and 2 tbsp toasted rice powder. Stir well to combine.
3. 3Add the cooked ground chicken to the large bowl with the dressing ingredients. Toss everything together until the chicken is evenly coated.
4. 4Arrange 1 head lettuce leaves on a platter or individual plates to serve as cups. Spoon the chicken mixture into the lettuce cups.
5. 5Garnish the Thai Chicken Larb Salad with 1 whole cucumber (sliced) before serving.

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