Thai Chicken Salad with steamed rice

Thai Chicken Salad (cold)

A great way to use lime mint in the kitchen. Growing up in America with a Thai mother, I used to watch her cook Thai food and loved the smells.  I still use the same recipes but put my own little spin on them.  If I get to use the fresh herbs from my garden, it's even better!

This recipe is super easy and great for a quick summer lunch or easy dinner on a summer evening! (*Leave out the Ground Roasted Rice Powder for a gluten free version)

Pulse the following ingredients in a food processor a few times until desired consistency. I prefer the consistency to make it easy to mix with steamed rice and eat with chopsticks or a spoon.  Enjoy!

 4 Boneless Skinless Chicken Thighs (boiled or grilled) cut in 1-inch cubes

1 Tablespoon Chopped Fresh Lemon Grass (Can be large pieces)

1 Green Onion (or scallion for milder taste)

1 Teaspoon crushed Thai Chili powder (or two if you like it hot)

20 Lime Mint Leaves

Two sprigs of cilantro

2 Tablespoons Fresh Lime Juice

2 Tablespoons Ground Roasted Rice Powder

1 Small shallot

1 Teaspoon Fish Sauce

1 Teaspoon Soy Sauce



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