This easy ground chicken salad is a make-ahead appetizer or main dish (Whole30 and Paleo, too)
⅔ cup freshly-squeezed lime juice
⅓ cup Red Boat fish sauce (available at Whole Foods)
2 teaspoons chili-garlic sauce
¾ cup low-sodium chicken broth
1½ pounds ground chicken
1 cup thinly sliced green onions
¾ cup thinly sliced shallots or red onion
3 tablespoons lime zest
1 tablespoon thinly sliced small red Thai chilies or serrano chilies
½ cup grape tomatoes, finely diced
1 tablespoon olive oil
½ cup chopped fresh cilantro leaves
⅓ cup chopped fresh mint leaves
2 Romaine lettuce hearts hearts, separated into leaves
In a small bowl, whisk together lime juice, fish sauce and chili-garlic sauce and set aside.
Bring chicken broth to low boil in a large heavy skillet over medium heat. Add chicken and simmer until cooked through, breaking up meat with spoon.
Heat olive oil in a skillet over medium high heat. Add chicken and cook for 1-2 minutes, breaking up large lumps with a wooden spoon. Add chicken broth and simmer until cooked through, continuing to break up meat with spoon, about 5-6 minutes.
Add green onions, shallots, lime zest and chilies. Continue to cook, stirring until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat.
Stir in sauce, tomatoes, cilantro and mint. Season with salt and pepper.
Serve with lettuce leaves -- spoon mixture onto leaves and eat.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/08/thai-ground-chicken-salad.html