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Paleo Thai Minced Chicken Herbal Salad.
When people go on low carb diets – whether Paleo, Keto, or Whole30 – they often see a dish that looks very similar to the one I’m about to share with you today – minced meat wrapped in lettuce leaves. However, I guarantee that this lookalike dish is going to make you say Wow and feel like you are tasting it for the first time.
This Thai Minced Chicken Herbal Salad looks simple yet it’s layered with 3-dimensional flavor.
It’s spicy, bright/citrusy, and salty/savory.
It’s bold and damn delicious. 🙂
In my online cooking course, we go deeper into how to create amazingly delicious everyday food in under 30 minutes even if you work 50 + hours per week.
Here I share just a taste of how a few simple and unassuming ingredients can bring your food to a level beyond anything you’ve ever experienced. If you love Thai food, I guarantee you’ll love this Thai Minced Chicken Herbal Salad.
Watch the video demo below to see how I build up 3 different layers of flavor, and why waiting until the very end to season your dish is the way to go in this dish.
Bon appetite !
Paleo Thai Minced Chicken Herbal Salad
Ingredients
- 1 lb ground chicken breast
- 2 tbsp coconut oil for sauteing use
Flavor layer 1 -
- 3 cloves garlic finely minced
- 2 shallots finely chopped
- 1 ½ tbsp grated ginger
- 2 tbsp fresh lemon zest alt. 1 lemongrass
- 1 large red chili pepper finely chopped & seeded
Flavor layer 2 -
- 1 ½ tbsp fish sauce
- 1/2 lime juice taste and see if another 1/2 lime juice is needed before serving
- 2 tbsp lime zest
- 1 tbsp coconut aminos
- Pinch of sea salt
Flavor layer 3 -
- Handful of chopped cilantro and mint leaves
- 1 spring onion chopped
Instructions
- Heat 2 tbsp coconut oil over high heat. When hot, add ingredients under Flavor layer 1. Add a small pinch of salt and stir-fry for 2 -3 minutes until golden brown but not burned.
- Add ground chicken. Stir-fry until the meat is completely cooked through. Season with a small pinch of salt.
- Turn off of the heat. Add ingredients under Flavor layer 2.
- Give it a quick stir then add ingredients under Flavor layer 3.
- Mix everything well and taste and see if more lime juice is needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing dish! The recipe was easy to follow and came out perfectly,l. Thank you for sharing!
So good! Very flavorful, I served it on top of a Romaine salad with Korean-style dressing that paired very well. Personally I love these flavors, it was all delicious!
Thank you so much. So happy to hear!
This dish is outstanding. So flavorful but healthy. I cut down on the coconut oil to 1 TBSP just to lower the calorie count. This is the kind of recipe that I will make weekly.
That sounds fabulous! Happy cooking!
This was such an amazing dish! I served it on the side of chopped cabbage with an Ginger salad dressing. The flavors in the chicken were so wonderful. I am making this every week. I will try with pork next time
Thank you, Jani! So happy to hear that. Yesterday I published a slightly different version called Thai Larb Recipe using ground pork. Come check it out here if you are interested! – https://iheartumami.com/thai-larb-recipe/ :))
Wow! Just finished dinner and this dish was so full of flavor! My only change was to use ground chicken thighs b/c that’s what I had.
This will be a regular in my rotation for sure.
Love the look of this one as it gets quite hot in Australia – do you think it would go with minced pork instead? I’ve got loads in my freezer!
Hi Ashleigh ! Hope you are well. Yes it’ll work with pork definitely !
Awesome, thank you so much! I’m going to make it this week or next – I’m going to make your turmeric mango fish on Wednesday, will let you know how it goes. Hope you’re doing well xx