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Chicken Larb

Photo: John Autry; Styling: Cindy Barr
Total time 27 mins
Yield

4 servings (serving size: 2 filled cabbage leaves)

Ingredients

  • 2 tablespoons red curry paste
  • 1 pound skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil
  • 1/3 cup chopped English cucumber
  • 1/4 cup finely chopped shallots
  • 3 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • 8 cabbage leaves
  • Thai chile paste (optional)

Nutrition Information

  • calories 174
  • fat 4.9 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 1.3 g
  • protein 26.7 g
  • carbohydrate 4.1 g
  • fiber 0.3 g
  • cholesterol 66 mg
  • iron 1 mg
  • sodium 507 mg
  • calcium 29 mg

How to Make It

  1. Combine curry paste, chicken, and salt in a food processor; process until smooth. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice). Place 2 cabbage leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve with chile paste, if desired.