Chicken, kaffir lime and lemon-grass salad

Cooking Salads Chicken, kaffir lime and lemon-grass salad

Your lettuce cups will run over with the fresh flavours of lime, coriander and lemon grass.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Heat the oil in a wok over high heat. Add the chilli and lemon grass and stir-fry for 1 minute or until aromatic.
  2. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until cooked through.
  3. Transfer the chicken mixture to a large heatproof bowl. Add the onion and kaffir lime and stir until well combined.
  4. Whisk lime juice, fish sauce and sugar in a jug until the sugar dissolves. Add to the chicken mixture with the coriander and mint and combine. Arrange the lettuce leaves on serving plates. Spoon the chicken mixture among lettuce leaves. Serve with rice.

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2 tsp vegetable oil
2 long fresh red chillies, deseeded, finely chopped
1 stem lemon grass, pale section only,finely chopped
500g lean chicken mince
1 small red onion, finely sliced
3 kaffir lime leaves, centre vein removed, finely shredded
60ml fresh lime juice
2 tsp fish sauce
2 tsp brown sugar
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves, torn
1 iceberg lettuce, leaves separated, washed, dried
Steamed Basmati rice, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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