Larb Chicken Salad

Ingredients:

• 2/3 cup fresh lime juice
• 1/3 cup fish sauce (nam pla*)
• 1 Tbsp. sugar
• 2 tsp. Thai roasted chili paste* in oil, or chili-garlic sauce*
• 3/4 cup canned low-salt chicken broth
• 1 1/2 lbs. ground chicken
• 1 cup thinly sliced green onions
• 3/4 cup thinly sliced shallots
• 3 Tbsp. minced fresh lemongrass*
• 1 Tbsp. thinly sliced Thai Chilies* or serrano chilies
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup chopped fresh mint
• 2 small heads Boston lettuce, separated into leaves

How to Prepare:
*Available at Asian markets and some supermarkets nationwide.

Whisk first 4 ingredients in a medium bowl to blend; reserve sauce.

Bring broth to a simmer in a heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with a spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro, and mint. Season with salt and pepper.

Spoon into lettuce leaves; serve.