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
Thai Chicken Larb Salad
with mushrooms, toasted cashews & fresh herbs
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Thai Chicken Larb Salad?
The preparation time for Thai Chicken Larb Salad with mushrooms, toasted cashews & fresh herbs is between 20 and 35 minutes.
What is the total time required to make Thai Chicken Larb Salad with mushrooms, toasted cashews & fresh herbs?
The total time required to make Thai Chicken Larb Salad with mushrooms, toasted cashews & fresh herbs is between 30 and 50 minutes.
How many servings does Thai Chicken Larb Salad provide?
4 servings
What are the main ingredients in Thai Chicken Larb Salad?
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
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?
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
How many calories does Thai Chicken Larb Salad have?
408 calories
How much fat content does Thai Chicken Larb Salad have?
grams
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