Chicken, Salad

Chicken Salad with Vegetables


Chicken – 300 gms, groound
Garlic Cloves – 3, finely chopped
Lemon Juice – 1/4 cup
Fish Sauce – 1 1/2 tblsp
Basmati Rice – 2 tblsp
Small Green Chillies – 3, minced
Onion – 1, medium, thinly sliced
Spring Onions – 2, chopped
Coriander Leaves – 2 sprigs, finely chopped
Mint Leaves – 1 cup
Mixed Leaves – handful (lettuce, cabbage, basil)
Cucumber – 1/2, chopped
Green Beans – handful

1. Dry roast the rice in a pan over medium heat until lightly browned.
2. Remove and grind lightly. Keep aside.
3. Stir-fry the chicken and garlic in a non-stick pan over medium heat.
4. Cook until the meat turns white.
5. Remove and keep aside to cool.
6. Add the lime juice, fish sauce and salt.
7. Mix well.
8. Add the powdered rice, green chillies, onion, spring onions, coriander leaves and mint leaves.
9. Arrange the chicken on a serving plate.
10. Keep the mixed leaves, cucumber and green beans around the chicken.
11. Serve.

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