Thai Chicken Mince Salad

Name: Thai Chicken Mince Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian Inspiration
Ingredients: 500g Lilydale Free Range Chicken Mince; Rice bran oil, for frying; 2 birds eye chili*, finely sliced; 3 limes, juiced; 1 Â½ tablespoons fish sauce; 2 teaspoons brown sugar; 1 green mango, shredded / juilienned**; 200g grape tomatoes medley, halved lengthways; 1 cup mint, leaves only; 1 cup Thai basil, leaves only; 2 kaffir lime leaf, finely julienned; 1 eschallot, finely sliced; Â¾ cup roasted peanuts, roughly chopped

10 mins Prep

12 mins Cook

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500g Lilydale Free Range Chicken Mince
Rice bran oil, for frying
2 birds eye chili*, finely sliced
3 limes, juiced
1 ½ tablespoons fish sauce
2 teaspoons brown sugar
1 green mango, shredded / juilienned**
200g grape tomatoes medley, halved lengthways
1 cup mint, leaves only
1 cup Thai basil, leaves only
2 kaffir lime leaf, finely julienned
1 eschallot, finely sliced
¾ cup roasted peanuts, roughly chopped

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Combine chili, lime juice, fish sauce and sugar in a small bowl. Stir well to begin dissolving the sugar. Set aside until needed.
Fry off the chicken mince in a little oil over a medium high heat in a non-stick fry pan. Cook until coloured. Remove from heat and allow to cool slightly.
To make the salad, in a large bowl toss gently all ingredients. Once combined, dress liberally with your dressing and place in four lunch boxes.

Recipe Notes and Tips:

* Feel free to add as much or as little chilli as you like. I like my version of this salad nice and spicy.

** If you can’t get access to green mango, substitute for green papaya or your fav type of noodles or rice.

** Use a julienne peeler to get perfect strips of green mango. You can find these at most Asian grocers or supermarkets.