This is a rendition of the flavorful Thai salad called larb. There's not one drop of oil or added fat in this dish, and by far it's one of the most delicious ways to enjoy chicken -- no matter what the season.
Servings (Ingredients):
- 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 skinless, boneless chicken breasts
- 1/8 teaspoon hot pepper flakes
- 1 tablespoon fish sauce
- 1 pinch sugar
- 1/2 small red onion, thinly sliced
- 2 medium tomatoes, cut into thin wedges
- 8 large iceberg or romaine lettuce leaves
- 1/4 cup roasted, salted peanuts, chopped
Directions:
In a medium saucepan, combine 2 cloves of the garlic, the ginger, 1/4 cup of the lime juice, 1 teaspoon of the salt and the 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, the remaining salt, the red pepper flakes, the fish sauce and the 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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