Chicken Salad with Lemon Grass and Chili Peppers
Looking for chicken salad recipes that don't pack on the pounds? This Chicken Salad with Lemon Grass and Chili Peppers is a simple chicken salad recipe with a kick that keeps your waistline trim.
Ingredients
- 1 pound lean ground chicken
- 1 stalk fresh lemon grass, finely chopped
- 3 kaffir lime leaves, rehydrated and finely chopped
- 3 to 6 red Thai chilis
- 1/4 cup fresh lime juice
- 1 to 2 tablespoons reduced sodium fish sauce
- 1 tablespoon ground roasted brown rice
- 1 green onion, chopped
- 6 to 8 sprigs cilantro, chopped
- 12 mint leaves, chopped
- 1 teaspoon ground red chili peppers
- lettuce leaves or cabbage squares
- green onions, sliced
- mint leaves
Instructions
- To prepare ground roasted rice, place the brown rice in a heavy pan over medium heat.
- Carefully cook the rice until dark. Set aside to cool.
- Reduce to a fine powder in a blender or spice mill. Store in an airtight container until time to use.
- Cook the lean ground chicken with a little water in a skillet, stirring constantly. Do not use oil. Set this aside to cool.
- In a bowl combine chicken, lemon grass, kaffir lime leaves, chopped red chili peppers, lime juice, and reduced soduim fish sauce. Mix well.
- Stir in ground roasted rice, green onion, chopped cilantro, and chopped mint leaves.
- Serve with lettuce leaves at room temperature.
- Use green onions and mint leaves as a garnish, if desired.
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