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Chicken Salad with Lemon Grass and Chili Peppers

Looking for chicken salad recipes that don't pack on the pounds? This Chicken Salad with Lemon Grass and Chili Peppers is a simple chicken salad recipe with a kick that keeps your waistline trim.


  • 1 pound lean ground chicken
  • 1 stalk fresh lemon grass, finely chopped
  • 3 kaffir lime leaves, rehydrated and finely chopped
  • 3 to 6 red Thai chilis
  • 1/4 cup fresh lime juice
  • 1 to 2 tablespoons reduced sodium fish sauce
  • 1 tablespoon ground roasted brown rice
  • 1 green onion, chopped
  • 6 to 8 sprigs cilantro, chopped
  • 12 mint leaves, chopped
  • 1 teaspoon ground red chili peppers
  • lettuce leaves or cabbage squares
  • green onions, sliced
  • mint leaves


  1. To prepare ground roasted rice, place the brown rice in a heavy pan over medium heat.
  2. Carefully cook the rice until dark. Set aside to cool.
  3. Reduce to a fine powder in a blender or spice mill. Store in an airtight container until time to use.
  4. Cook the lean ground chicken with a little water in a skillet, stirring constantly. Do not use oil. Set this aside to cool.
  5. In a bowl combine chicken, lemon grass, kaffir lime leaves, chopped red chili peppers, lime juice, and reduced soduim fish sauce. Mix well.
  6. Stir in ground roasted rice, green onion, chopped cilantro, and chopped mint leaves.
  7.  Serve with lettuce leaves at room temperature.
  8. Use green onions and mint leaves as a garnish, if desired.

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