Ah, chicken salad, the classic lunch favorite, the sandwich filling staple, the mealtime magic with mayo! But after having the classic, you may want to change things up a little. Thai Chicken Salad delivers satisfaction with a new flare! The chicken is just as tender and savory as ever, but instead of mayonnaise, the chicken is coated in a sweet, spicy, tangy, and citrus bright sauce. Served over delightfully chewy sticky rice or crisp lettuce leaves, Thai Chicken Salad changes your lunch game without eating up your time, so you can focus on eating every last bite!
Ingredients
- 1 pound ground chicken
- 2 tablespoons canola oil
- 2 shallots, thinly sliced
- 2 green or red fresh chiles, seeded, chopped
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 3 tablespoons fish sauce
- 1 tablespoon sweet chili sauce
- 2 teaspoons brown sugar
- 1-2 teaspoons sriracha
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh mint, minced
- sticky rice, to taste, cooked and hot
- Boston lettuce leaves, optional, to taste, for serving
Directions
Step 1 –In a large skillet, cook the chicken over medium heat, breaking it up into crumbles, until no longer pink, about 8-10 minutes.
Step 2 –Drain the fat from the skillet.
Step 3 –Transfer the cooked chicken to a plate.
Step 4 –In the same skillet, heat the canola oil over medium heat.
Step 5 –Add the shallots and the chiles, cooking and stirring until tender, about 3-4 minutes.
Step 6 –Add the garlic and cook until fragrant, about 1 minute.
Step 7 –Stir in the cooked chicken, the lime juice, the fish sauce, the chili sauce, the brown sugar, and the sriracha, cooking and stirring until heated through.
Step 8 –Stir in the cilantro and the mint.
Step 9 –Serve with the rice and the lettuce leaves.
