Rarely has a meal I’ve made become a recipe on CrackingCurry.com so quickly, but the lunch I prepared today was just too delicious. Plus it’s a heat wave here in Manhattan. It’s a good day to stay indoors and blog!
I was inspired to make this dish after ordering it in Washington, D.C., back in May. It’s an American take on traditional Thai larb — and a bit of a throwback to the classic wedge salads of the 1960s.
This quick-to-prepare dish contains relatively easy-to-find ingredients. And truly, in a heat wave, it’s cool crunchiness with tangy saltiness make it the perfect summertime lunch (not to be confused with my perfect summertime BBQ…I am usually not so immodest about my recipes, but those are two really good ones.)
Perfect Summertime Thai Chicken Salad
1 lb ground chicken
1/2 red onion thinly sliced
1/2 red bell pepper – julienned, then diced
2 scallions, chopped finely
iceberg lettuce, cut in wedges
juice of two limes (about 1/4 cup worth)
2 tbsp fish sauce
1/2 tbsp agave (or honey or sugar)
2 green chile peppers, diced
To start, add a bit of oil to skillet and sauté chicken. Season with salt and pepper; when nearly cooked, add a dash of fish sauce to keep meat tender. Place in mixing bowl and allow to cool. Slice onions, scallions and red pepper; combine all in salad bowl. Add the cooked ground chicken. Pour dressing over all, and mix thoroughly. Serve with iceberg wedges on plate or bowl.
Some more photos of the process below. Enjoy!
Mixing together the key ingredients…
Prepping the dressing…
A closeup of the finished product. Yum!