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Kathryn's Chicken Larb Salad

A healthy and nutritious recipe for you to try at home!

Chicken Larb salad – Serves 4

For the chicken mince:

3 tbsp coconut oil
1 stem lemongrass, finely diced
1 long red chilli, finely diced
2 tbsp finely diced fresh coriander stems
3-4 kaffir limes leaves (optional)
Thumb-sized pieces of ginger, diced
500g chicken mince (or turkey mince for healthier option)
2 garlic cloves, finely diced
1 tsp grated lime zest
3 tbsp fish sauce
1 tbsp soy sauce
Juice of 1/2 lime
Pinch of salt

For the salad:

30g raw cashews
Coconut flakes
1/4 large red cabbage, shredded
1 large carrot, grated
1/2 Spanish onion, thinly sliced
2 tbsp fresh coriander leaves
Handful of fresh herbs
1 chopped, fresh shallot

For the dressing:

2 tbsp extra-virgin olive oil
1 tsp grated brown sugar or honey
3 tbsp lime juice
1 1/2 tbsp fish sauce
1 small red chilli, finely diced
1 tsp sesame oil

Method:

Heat the coconut oil in a large frying pan or wok until it’s sizzling hot.

Add lemongrass, chilli, coriander stems, kaffir lime leaves and ginger, and stir-fry for a minute until fragrant.

Add chicken mince, garlic and lime zest. Stir and break apart the mince until separated into small chunks. Cook for 2-3 minutes until mince has changed colour to white.

Add fish sauce, soy sauce, lime juice and sea salt. Stir through and cook for a further 5 mins.

Meanwhile, toast cashew nuts for 2-3 mins. Remove and use a mortar and pestle to grind to small crumbs. Add coconut flakes to the same frying pan and cook for a minute stirring constantly, until toasted and golden brown. Set aside.

Combine the remaining salad ingredients in a mixing bowl. Whisk together with the dressing.

Add cooked chicken to the salad and mix together with the dressing. Top with toasted cashew nuts, toasted coconut flakes and fried shallot.

Enjoy!