Castella Imports

Minced Asian Chicken Salad


1 Tbsp. Jasmine Rice  
2 Tsp. LIRA Pure Olive Oil
14 Oz. Minced or Ground Chicken
2 Tbsp. Fish Sauce  
1 Stem of Lemon Grass  (White part only • finely chopped)  
1/3 Cup Chicken Stock
3 Tbsp. Castella Lime Juice
4 Spring Onions
4 Red Asian Shallots (sliced)  
1/2 Cup finely chopped Fresh Castella Coriander
1/2 Cup Fresh Shredded Mint Leaves  
1/4 Cup Roasted Un-Salted Peanuts  
1 Small Fresh Red Chili (sliced)  Lime wedges (for serving)          


  1. Heat a frying pan. Add the rice and dry-fry over a low heat for 3 minutes, or until lightly golden.  
  2. Grind in a mortar and pestle to a fine powder.    
  3. Heat a wok over a medium heat.  
  4. Add the oil and minced chicken and cook for 4 minutes.  
  5. Add the fish sauce, lemon grass and chicken stock and cook for a further 10 minutes.  
  6. Let cool and set aside.    
  7. Add the Lime Juice, spring onions, red Asian shallots, coriander, mint and ground rice. Mix well.    
  8. Arrange the lettuce on a serving platter and top with the chicken mixture.  
  9. Sprinkle with the peanuts and sliced red chili, and serve with lime wedges.    

Serves 6          

Courtesy of “Quick and Easy Meals”