CHICKEN LARB SALAD WITH LIME DRESSING

This fragrant salad is perfect for any Friday night feast. For a more kid-friendly option, simply reduce the chilli.

INGREDIENTS

• 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

• METHOD

  • 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.