Larb Gai - Spicy Thai Chicken Salad

Larb is a Thai salad is splendid in it's freshness, bold spice and tangy flavor. I recommend serving this as a light dinner or an appetizer as it is painless to make. You can substitute chicken for duck, pork, beef, or fish... be daring, try something new.

{Ingredients}

Serves 2

• 1 lb. Minced/Ground chicken breast
• 1/4 cup cilantro, chopped
• 1 clove of garlic, minced
• 3 green onions, sliced
• 1 red onion, chopped
• 1/4 cup mint leaves, chopped
• Fresh chili's, preferably Thai
• Juice of one lime
• 1 tb. fish sauce
• 3-4 Tbsp. chopped peanuts or cashews

{Directions}

1. Start by cooking the chicken over medium heat until it is white, the water in the chicken will release, drain most of it. Removing the chicken from the heat source add the fish sauce, garlic and lime juice. Add the rest of the ingredients and toss lightly, refraining from wilting and mashing the fresh leaves. Serve immediately, the salad should be warm, not hot

{Cooking Notes}:

1. This salad serves two. Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, and coriander leaves if you like.