Lemongrass, Chicken, and Peanut Salad
- Yield 4 servings
Now that so many Asian ingredients are readily available in local supermarkets, they’re easy to put together. This one is pretty fiery, but chiles are good for you!
- 1 pound 1cooked chicken breast, shredded
- 1 red onion, chopped
- 1/2 cucumber, seeded and diced
- 1 bird’s eye chile, seeded and finely diced
- 1 each red and green mild chile, cut into thin shreds
- 1 small bunch of fresh cilantro, leaves coarsely chopped
- 12 fresh mint leaves, shredded
- 2 gem lettuces, leaves separated
- 3 tomatoes, seeded and diced
- 1 tablespoon roasted peanuts, chopped
- Lime wedges, to serve
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (nam pla)
- 2 teaspoons superfine sugar
- 1 tablespoon crunchy peanut butter
- In a bowl, mix together the chicken, onion, cucumber, chiles, cilantro, and mint.
- Make the dressing: In a separate bowl, whisk together the lime juice, fish sauce, sugar, and peanut butter, thinning it down with a little water if too thick. Mix the dressing into the salad.
- Scatter gem lettuce leaves on to individual plates. Spoon the salad over the lettuce leaves and garnish with diced tomato and chopped peanuts, and serve with lime wedges.
From The Essential Diabetes Cookbook: Good Healthy Eating From Around the World by Antony Worrall Thompson.