Thai Chicken Larb Salad (Larb Gai)

Ingredients

• 2 boneless skinless chicken breasts ground or chopped with a large knife; you can also use store-bought minced chicken
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon black pepper or to taste
• 2 tablespoons olive oil for frying; one for chicken and one for shallots
• 1 cup mint leaves thinly sliced
• 1 carrot medium, peeled and shredded
• 12 cups romaine lettuce or Chinese cabbage; cut into thin strips
• 1/2 cup basil leaves or Thai basil; thinly sliced
• 1/4 cup cilantro leaves thinly sliced
• 6 tablespoons lime juice freshly squeezed
• 4 tablespoons fish sauce
• 4 tablespoons sugar
• 2 tablespoons minced garlic
• 4 Thai chilies stemmed and sliced on the diagonal; membrane and seeds removed for mild heat
• 2 shallots large; thinly sliced
• 4 tablespoons green onions thinly sliced
• 12 sprigs cilantro leaves
• 6 mint leaves
• 1 tablespoon unsalted peanuts roasted, optional; coarsely chopped

Nutrition

• Calories : 290 calories
• Carbohydrate : 34 grams
• Cholesterol : 40 milligrams
• Fat : 10 grams
• Fiber : 5 grams
• Protein : 18 grams
• SaturatedFat : 1.5 grams
• Sodium : 1790 milligrams
• Sugar : 16 grams