Larb Chicken Flatbread

Don’t be fooled by the light look of this Chicken Thai Salad Flabread, it’s full of heft and heartiness. It’s a meal, not an appetizer or side dish. And it’s takes less than 15 minutes to make—a sanity saver for those crazy busy days.



You know what it’s like, the weekday rush of trying to figure out dinner. You stare in your refrigerator—and yep, its full of food. But here’s the rub: (1) How long will it take to compose something from all the odds and ends, bits and pieces and everything else that is begging to be used (2) How many dishes will have to be wash at the end of it all (4) And, the worst one, but so true—can I blog it, because that’s how multi-tasking goes.

Ingredients:

• 2/3 cup fresh lime juice
• 1/3 cup fish sauce (nam pla*)
• 1 tablespoon sugar
• 2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*
• 3/4 cup canned low-salt chicken broth
• 1 1/2 pounds ground chicken
• 1 cup thinly sliced green onions
• 3/4 cup thinly sliced shallots
• 3 tablespoons minced fresh lemongrass*
• 1 tablespoon thinly sliced Thai chilies* or serrano chilies
• 4 Stonefire Naan Flatbread
• 1 cup baby arugula
• 1/2 cup julienned carrots
• 1/2 cup julienned red cabbage
• 1/2 cup micro radishes
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup chopped fresh mint leaves

Directions:
Place the first 4 ingredients in medium bowl and whisk to blend; reserve sauce.

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