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Thai Ground Chicken Salad
Kathleen Seaton - Bonney Lake, WA
2 pounds Foster Farms ground chicken
1 Tbsp chopped ginger
1 tsp light soy sauce
1 tsp minced garlic ( approx 2 med cloves)
2 tsp Thai chili garlic sauce
1/4 cup finely chopped spring onion (green onion)
1/4 cup finely chopped mint
1/2 cup finely chopped cilantro
1/4 red onion finely chopped
1 tsp jalapeño pepper, finely sliced and then chopped
2 tsp sugar
2 limes juiced (approx 1/4 cup lime juice)
1/4 tsp sea salt
1 head of romaine lettuce pulled apart into pieces. Use the medium sized leaves for best presentation
1 cup julienned carrots for topping

In large skillet over medium-high heat, brown chicken until lightly golden in color, about 4 minutes. Add ginger, soy sauce, garlic and chili sauce. Continue to stir constantly until chicken is fully cooked, about 5 minutes more.

Stir in spring onions, mint, cilantro, red onion and jalapeno pepper. Add sugar and stir well. Halve limes and squeeze juices over the meat mixture. Stir well.

To serve, prepare wraps by scooping small portion into each piece of lettuce.



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