Larb Gai: Thai Chicken Salad
1 pound ground chicken
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 tablespoons fish sauce
Juice of 3 limes
½ teaspoon sugar
½ teaspoon crushed chile flakes
1 heart of romaine lettuce, chopped
½ cucumber, thinly sliced
½ red bell pepper, diced
½ cup torn fresh mint leaves
½ cup torn fresh basil leaves
½ cup torn cilantro leaves
2 scallions, thinly sliced
¼ cup thinly sliced red onion
¼ cup toasted, crushed peanuts
Cook the chicken in a skillet over medium-high heat, seasoning with salt and pepper, until it is cooked through and begins to brown. Set aside.
In a small bowl, whisk together the fish sauce, lime juice, sugar, and chile flakes. Pour the dressing over the warm chicken in the skillet. Toss to coat, and set aside so that the chicken absorbs the dressing while you make the salad.
Toss the lettuce, cucumber, bell pepper, mint, basil, cilantro, and scallions in a large bowl. Top with the chicken and toss again. Sprinkle the peanuts over the top.