Spicy Minced Chicken Salad (Larb Gai) Recipe

Jun 22, 2012 @ 1:11 PM
Posted by Farina Kingsley, Special Contributor

Nutrition

Cal/Serving: 441
Daily Value: 22%
Servings: 4

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	29g	45%
Saturated	4g	18%
Trans	0g	0%
Carbs	8g	3%
Fiber	2g	7%
Sugars	4g	0%
Protein	37g	74%
Cholesterol	162mg	54%
Sodium	1602mg	67%
Calcium	47mg	5%
Magnesium	93mg	23%
Potassium	643mg	18%
Iron	2mg	13%
Zinc	3mg	20%
Vitamin A	548IU	11%
Vitamin C	13mg	21%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	19%
Niacin (B3)	11mg	56%
Vitamin B6	1mg	48%
Folic Acid (B9)	49µg	12%
Vitamin B12	1µg	20%
Vitamin D	2IU	0%
Vitamin E	4mg	22%
Vitamin K	28µg	35%
Fatty acids, total monounsaturated	16g	0%
Fatty acids, total polyunsaturated	8g	0%

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Salads of Laos and Thailand tend not to focus on leafy greens but rather use meat, seafood, fruit and herbs as their main ingredients. Unlike green salads, this dish can be made several hours in advance and chilled until ready to serve.

INGREDIENTS

For the dressing:

1 tablespoon chopped shallots
2 cloves garlic, chopped
1 tablespoon green jalapeno chili, seeded and minced
1 teaspoon sugar
1/8 teaspoon ground black pepper
4 tablespoons fish sauce
4 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon chili sauce
3 tablespoons canola oil

For the chicken:

1 1/2 pounds boneless, skinless chicken thighs
1/3 cup sliced shallots
1 red or green serrano chili, seeded and sliced into thin rings
2 tablespoons canola oil
2 tablespoons chopped cilantro leaves
2 tablespoons chopped mint leaves
6-8 leaves red leaf lettuce
1/4 cup chopped toasted peanuts, for garnish

DIRECTIONS

For the dressing:

Use a mini-food processor or blender to grind together the shallots, garlic, jalapeno, black pepper and sugar to form a smooth paste. Add the remaining dressing ingredients to the paste and process until well combined. Set aside.

For the chicken:

To help grind the meat, chill the cubes of chicken thighs in a freezer for 15 minutes before mincing the meat.

Place the cold chicken meat into a large food processor and mince the chicken thighs by pulsing the machine until the meat is ground quite fine. Do not over process or the meat takes on a mousse-like texture.

Heat a large nonstick sauté pan over medium-high heat. Once the pan is hot, add 2 tablespoon of oil to the pan and sauté the minced chicken until the meat turns opaque, 4 to 5 minutes. Use a wooden spoon to help break up the minced chicken. Drain the meat in a sieve and transfer the chicken to a large bowl. Add the sliced shallots, chili and fresh herbs to the ground meat. Pour the dressing over the meat and mix well. Transfer the chicken onto a bed of lettuce and garnish. Serve at room temperature.