Thai Minced Chicken Salad
This is my rendition of a Thai dish called chicken larb. There is not one drop of oil or fat in this dish, and by far, it's one of the most flavorful, delicious ways to enjoy chicken ‑- no matter what the season.
3 cloves garlic, peeled
1-inch piece fresh ginger, chopped (not peeled)
1/2 cup fresh lime juice (about 4 limes)
2 teaspoons kosher salt
3 cups water
4 boneless, skinless chicken breasts
1/8 teaspoon hot pepper flakes
1 tablespoon fish sauce
1 pinch sugar
1/2 small red onion, sliced thin
2 medium tomatoes, cut into thin wedges
8 large iceburg or romaine lettuce leaves
1/4 cup roasted, salted peanuts, chopped
In a medium saucepan, combine 2 cloves garlic, ginger, 1/4 cup lime juice, 1 teaspoon salt and water. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes. Add the chicken and cook until not quite done, 10 to 12 minutes. Remove the pan from the heat and allow the chicken to cool for 15 minutes in the broth. Remove the chicken from the broth and save the broth for another use.
For the dressing, mince the remaining clove of garlic and place in a large bowl. Add the remaining lime juice, remaining salt, red pepper flakes, fish sauce and sugar. Mix well. Cut the chicken into large chunks and place in the bowl of a food processor. Pulse until minced but not pulverized. Remove, add to the dressing with the onions and tomatoes, and toss. Adjust the seasoning with additional salt, if desired. Chill for 30 minutes (or serve at room temperature).
Place 2 lettuce leaves on each of 4 plates. Spoon the salad onto the leaves, sprinkle with the peanuts and serve.
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