What are the main ingredients in Thai Chicken Larb Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Thai Chicken Larb Salad?

Calories: 408, Carbs: 24 grams, Fat: grams, Protein: 36.4 grams, Sugar: 8.1 grams, Salt: 1626 grams

How do I prepare Thai Chicken Larb Salad?

GO FOR GOLD: Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Rinse and roughly chop the mixed herbs. Set aside. MOUTHWATERING MUSHROOMS: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the mushroom pieces and fry for 6-7 minutes until crispy and golden, shifting occasionally. Remove from the pan. ADD THE UMAMI: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-8 minutes until soft and caramelised, shifting occasionally. Add the grated ginger, the grated garlic, and ½ the chilli rounds (to taste). Fry for 30-60 seconds until fragrant, shifting constantly. MAKE THE MINCE: When the garlic is fragrant, add the mince to the pan and work quickly to break it up as it starts to cook. Allow it to caramelise for 5-6 minutes or until browned and caramelised, shifting occasionally. In the final minute, add the cooked mushrooms, the Thai dressing, and a sweetener of choice (to taste). Mix until combined. Season, if necessary. THAI-ME TO TASTE!: Make a bed of the rinsed green leaves and the cucumber matchsticks. Scatter over the Thai chicken larb, the radish rounds, and the chopped cashews. Garnish with the chopped herbs and the remaining chilli (to taste). Well done, Chef!

What should be prepared from my kitchen to make Thai Chicken Larb Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Thai Chicken Larb Salad

Believe us when we say, “This chicken larb salad is to Thai for!” A bed of green leaves, cucumber matchsticks & radish rounds is scattered with caramelised chicken mince dotted with moorish mushrooms and a palate-pleasing Thai dressing. Garnished with fresh herbs and chilli.

Thai Chicken Larb Salad

with mushrooms, toasted cashews & fresh herbs

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Chicken
Cucumber
Free-Range Chicken Mince
Fresh Chilli
Fresh Chillies
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Leaves
Mixed Exotic Mushrooms
Mixed Herbs
Onion
Onions
Radish
Thai Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

GO FOR GOLD
Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Rinse and roughly chop the mixed herbs. Set aside.
MOUTHWATERING MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the mushroom pieces and fry for 5-6 minutes until crispy and golden, shifting occasionally. Remove from the pan.
ADD THE UMAMI
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-8 minutes until soft and caramelised, shifting occasionally. Add the grated ginger, the grated garlic, and ½ the chilli rounds (to taste). Fry for 30-60 seconds until fragrant, shifting constantly.
MAKE THE MINCE
When the garlic is fragrant, add the mince to the pan and work quickly to break it up as it starts to cook. Allow it to caramelise for 5-6 minutes or until browned and caramelised, shifting occasionally. In the final minute, add the cooked mushrooms, the Thai dressing, and a sweetener of choice (to taste). Mix until combined. Season, if necessary.
THAI-ME TO TASTE!
Make a bed of the rinsed green leaves and the cucumber matchsticks. Scatter over the Thai chicken larb, the radish rounds, and the chopped cashews. Garnish with the chopped herbs and the remaining chilli (to taste). Well done, Chef!

Cashew Nuts - 10g
Mixed Herbs - 8g
Mixed Exotic Mushrooms - 100g
Onion - 1
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Chilli - 1
Free-range Chicken Mince - 150g
Thai Dressing - 25ml
Green Leaves - 40g
Cucumber - 50g
Radish - 20g

Download the Recipe

Serves 2

GO FOR GOLD
Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Rinse and roughly chop the mixed herbs. Set aside.
MOUTHWATERING MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the mushroom pieces and fry for 6-7 minutes until crispy and golden, shifting occasionally. Remove from the pan.
ADD THE UMAMI
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-8 minutes until soft and caramelised, shifting occasionally. Add the grated ginger, the grated garlic, and ½ the chilli rounds (to taste). Fry for 30-60 seconds until fragrant, shifting constantly.
MAKE THE MINCE
When the garlic is fragrant, add the mince to the pan and work quickly to break it up as it starts to cook. Allow it to caramelise for 5-6 minutes or until browned and caramelised, shifting occasionally. In the final minute, add the cooked mushrooms, the Thai dressing, and a sweetener of choice (to taste). Mix until combined. Season, if necessary.
THAI-ME TO TASTE!
Make a bed of the rinsed green leaves and the cucumber matchsticks. Scatter over the Thai chicken larb, the radish rounds, and the chopped cashews. Garnish with the chopped herbs and the remaining chilli (to taste). Well done, Chef!

Cashew Nuts - 20g
Mixed Herbs - 16g
Mixed Exotic Mushrooms - 200g
Onion - 1
Fresh Ginger - 20g
Garlic Clove - 1
Fresh Chilli - 1
Free-range Chicken Mince - 300g
Thai Dressing - 50ml
Green Leaves - 80g
Cucumber - 100g
Radish - 40g

Download the Recipe

Serves 3

GO FOR GOLD
Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Rinse and roughly chop the mixed herbs. Set aside.
MOUTHWATERING MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the mushroom pieces and fry for 6-7 minutes until crispy and golden, shifting occasionally. Remove from the pan.
ADD THE UMAMI
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 8-10 minutes until soft and caramelised, shifting occasionally. Add the grated ginger, the grated garlic, and ½ the chilli rounds (to taste). Fry for 30-60 seconds until fragrant, shifting constantly.
MAKE THE MINCE
When the garlic is fragrant, add the mince to the pan and work quickly to break it up as it starts to cook. Allow it to caramelise for 6-8 minutes or until browned and caramelised, shifting occasionally. In the final minute, add the cooked mushrooms, the Thai dressing, and a sweetener of choice (to taste). Mix until combined. Season, if necessary.
THAI-ME TO TASTE!
Make a bed of the rinsed green leaves and the cucumber matchsticks. Scatter over the Thai chicken larb, the radish rounds, and the chopped cashews. Garnish with the chopped herbs and the remaining chilli (to taste). Well done, Chef!

Cashew Nuts - 30g
Mixed Herbs - 24g
Mixed Exotic Mushrooms - 300g
Onions - 2
Fresh Ginger - 30g
Garlic Cloves - 2
Fresh Chillies - 2
Free-range Chicken Mince - 450g
Thai Dressing - 75ml
Green Leaves - 120g
Cucumber - 150g
Radish - 60g

Download the Recipe

Serves 4

GO FOR GOLD
Place the cashews in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop when cool enough to handle. Rinse and roughly chop the mixed herbs. Set aside.
MOUTHWATERING MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the mushroom pieces and fry for 7-8 minutes until crispy and golden, shifting occasionally. Remove from the pan.
ADD THE UMAMI
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 8-12 minutes until soft and caramelised, shifting occasionally. Add the grated ginger, the grated garlic, and ½ the chilli rounds (to taste). Fry for 30-60 seconds until fragrant, shifting constantly.
MAKE THE MINCE
When the garlic is fragrant, add the mince to the pan and work quickly to break it up as it starts to cook. Allow it to caramelise for 7-9 minutes or until browned and caramelised, shifting occasionally. In the final minute, add the cooked mushrooms, the Thai dressing, and a sweetener of choice (to taste). Mix until combined. Season, if necessary.
THAI-ME TO TASTE!
Make a bed of the rinsed green leaves and the cucumber matchsticks. Scatter over the Thai chicken larb, the radish rounds, and the chopped cashews. Garnish with the chopped herbs and the remaining chilli (to taste). Well done, Chef!