Thai Chicken Larb Salad

Step 1

To start, finally slice the red onion and place the slices in a small bowl. Pour the apple cider vinegar overtop and arrange the red onion slices so that they are all submerged. Set aside.

Step 2

In a large skillet heat the sesame oil on medium high heat. Add in the minced garlic, sliced shallots and chili flakes (or diced chili) and cook for 3 minutes until the shallots begin to soften.

Step 3

Add in the ground chicken and use a wooden spoon to break the meat up into a crumbly consistency. After 5 minutes of cooking the chicken should be mostly cooked through. Add in the lime juice, fish sauce and chopped scallions and cook for another 3 minutes or until the chicken is fully cooked. Stir in the chopped mint and cilantro and remove the pan from the heat.

Step 4

Arrange the lettuce in two bowls. Divide the chicken mixture between the two bowls and then top each with the pickled onion, sliced cucumber, chopped nuts, mint and scallions. Enjoy!