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    Home » Recipes » Main Dish Recipes

    Chicken Larb

    Published: Feb 18, 2011 · Modified: Nov 30, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This was a nice spin on a lettuce wrap. I would have never thought to wrap something in a raw cabbage leaf. The coolness from the cucumber is great, and I think that adding chile paste at the end is key, because that heat really makes the flavor pop. Dino added some hoisin sauce to his wrap, and liked it better that way.

    Chicken larb served in lettuce cups.

    Chicken Larb
    Cooking Light January 2011

    Total: 27 minutes
    Yield: 4 servings (serving size: 2 filled cabbage leaves)

    2 tablespoons red curry paste
    1 pound skinless, boneless chicken breast halves
    ½ teaspoon salt
    1 tablespoon canola oil
    ⅓ cup chopped English cucumber
    ¼ cup finely chopped shallots
    3 tablespoons chopped cilantro
    2 tablespoons fresh lime juice
    8 cabbage leaves
    Thai chile paste (optional)

    1. Combine curry paste, chicken, and salt in a food processor; process until smooth. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice). Place 2 cabbage leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve with chile paste, if desired.
    Nutritional Information

    Calories: 174
    Fat: 4.9g (sat 0.6g,mono 2.6g,poly 1.3g)
    Protein: 26.7g
    Carbohydrate: 4.1g
    Fiber: 0.3g
    Cholesterol: 66mg
    Iron: 1mg
    Sodium: 507mg
    Calcium: 29mg

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Nicole@HeatOvenTo350

      March 14, 2011 at 1:29 pm

      This looks delicious! I'm a fan of lettuce wraps, and this looks like it will be a new favorite in my house. Thanks for sharing it.

      Reply

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