Thai · Lunch
Spicy Ground Chicken Salad (Low-Calorie)
Ground chicken is stir-fried dry in a hot pan and tossed warm with lime juice, fish sauce, roasted rice powder, shallot, mint and toasted chili flakes. Served over lettuce cups, this Thai larb-style salad delivers bright sour-hot-savory flavor with minimal added fat, keeping the dish light without losing its punch.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
330Calories
34.6gProtein
15.9gFat
12.8gCarbs
2.9gSugar
2.3gFiber
1150mgSodium
154mgChol
4.1gSat Fat
620mgPotassium
70mgCalcium
2.6mgIron
0.5mcgVitamin B12
18mgVitamin C
low-calorie
gluten-free
low-carb
low-calorie
Instructions
1
Prep
Slice the shallot thinly and slice the scallions thinly; tear the mint leaves and chop the cilantro roughly; set all aromatics aside.
2
Toast the uncooked jasmine rice in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until deep golden and fragrant; grind to coarse powder.
3
Heat the vegetable oil in a skillet over medium-high heat and add the ground chicken, breaking it into small crumbles; cook 5 to 6 minutes until no pink remains.
4
Remove the skillet from the heat and stir in the fish sauce, lime juice, and chili flakes; fold in the toasted rice powder, shallot, scallions, mint, and cilantro until evenly coated.
5
Plate
Arrange the lettuce leaves on a plate and spoon the warm chicken mixture over or alongside them for wrapping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground chicken
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 22 small shallot
- 1/2 cup24g mint leaves
- 2 tbsp2 tbsp jasmine rice, uncooked
- 2 tsp2 tsp chili flakes
- 44 scallions
- 4 tbsp4 tbsp cilantro leaves
- 66 large lettuce leaves
- 2 tsp2 tsp vegetable oil
