A vibrant Thai salad featuring chicken, aromatics, crisp vegetables, fresh herbs, and zesty lime. Light, refreshing, and bursting with flavor, this quick and easy dish delivers just a touch of gentle spice for a deliciously satisfying salad or meal.

Servings: 3-4

Ingredients:   

Sauce:                                                                           

  • 2 tablespoons toasted *rice powder or 2 teaspoons arrowroot starch
  • 3 tablespoons cold water
  • 2 1/2 – 3 tablespoons lime juice (about 2 limes)
  • 2 tablespoons fish sauce
  • 2 teaspoons coconut palm sugar. *For sugar-free use monk fruit or allulose sweetener

Chicken Salad:

  • 2 tablespoons coconut oil or avocado oil
  • 1 shallot, finely chopped
  • 1 tablespoon fresh ginger, peeled and grated or very finely chopped
  • 2 garlic cloves, large, minced
  • 1 lemongrass stalk, white and very pale green part only, finely chopped OR 1 teaspoon ground lemongrass OR 1/2 to 1 teaspoon lemon zest
  • 1-2 Thai chili’s, deseeded and finely chopped (to taste) OR 1/2 teaspoon crushed red pepper flakes OR 1 tablespoon Thai red curry paste + 1/4 teaspoon red pepper flakes OR 1 1/2 – 2 teaspoons Sriracha sauce.
  • 1 lb. ground organic chicken
  • 1/2 medium red onion, finely sliced
  • 1/3 cup each: chopped cilantro leaves and chopped mint leaves
  • 2 tablespoons Thai basil, chopped (optional)
  • 2 green onion stalks (scallions), chopped
  • 1/8-1/4 teaspoon sea salt to taste

For Serving:

  • 2 heads of romaine lettuce leaves (boats) or iceberg lettuce leaves (cups)
  • 1 cucumber, sliced
  • 1/2 cup shredded carrots
  • Lime wedges and Sriracha sauce for more spice!
  • Optional garnish: 3 tablespoons slivered almonds OR for nut-free use, roasted sunflower seeds.
  • Note: Serve with jasmine rice for an absolutely delicious meal. (Cauliflower rice for Paleo and Keto)

Directions:

How to Make Toasted Rice Powder: Heat a heavy pan on high, add Thai sweet rice, and dry it; then cook for 5 minutes until golden, and then grind into a powder using a coffee or spice mill.

  1. Sauce: Place water and arrowroot starch/toasted rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce, and sugar and mix to combine. Set aside.
  2. Heat oil in a wok (or heavy-based frying pan) over medium-high heat.
  3. Add shallots and sauté for 1 minute until fragrant. Do Not Burn!
  4. Add ginger, garlic, lemongrass, and chili and sauté for 1 minute until fragrant. Do Not Burn!
  5. Add the chicken and cook, mixing with aromatics and breaking it into minced pieces.
  6. Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add the sauce.
  7. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
  8. Remove wok from heat.
  9. Stir in onion, cilantro, mint, and scallions.
  10. Add sea salt to taste and let cool.
  11. Serve: Spoon fill a big bowl and serve with lettuce, cucumber slices, shredded carrots, lime wedges, and slivered almonds or sunflower seeds on the side for sprinkling on top.
  12. Let everyone serve themselves and make their own lettuce boats/cups.

Enjoy!

  • Free from wheat, gluten, *grains, dairy, corn, soy, egg, nuts, and refined sugar.
  • GF, DF, Low Carb, *Paleo, and *Keto-Friendly!

For More Recipes, go to www.LisaStimmer.com