Asian chicken salad


  • 1 tablespoon vegetable oil
  • 1 tablespoon grated fresh ginger
  • 1 stem lemongrass, white part only, chopped
  • 2 long red chillies, seeded and chopped
  • 2 cloves garlic, chopped
  • 500 g (1 lb) minced (ground) chicken
  • ¼ cup (60 ml) fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon soft brown sugar
  • 1 red onion, thinly sliced
  • 2 tablespoons fresh mint, chopped
  • 1 cup (30 g) fresh coriander (cilantro) leaves
  • 8 iceberg lettuce leaves


  1. Heat the vegetable oil in a wok or large non–stick frying pan over medium heat.
  2. Add the ginger, lemongrass, chilli and garlic and stir–fry for 1 minute.
  3. Add the chicken and stir–fry for 5 minutes, or until the chicken is cooked.
  4. Remove the chicken mixture from the heat and allow to cool slightly.
  5. In a small bowl, combine the lime juice, fish sauce and sugar and pour over the chicken.
  6. Add the onion, mint, and all but a few of the coriander leaves, tossing gently to combine.
  7. Divide the salad among bowls and garnish with the remaining coriander.
  8. Serve with the lettuce leaves on the side or use them to roll up the salad.

Serves 4
Preparation: 10 minutes
Cooking: 6 minutes


Source: Low Fat No Fat Asian Cooking
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