This is a classic chicken salad from the Thailand, Cambodian Laos area. The proper name is Larb Gai and is quite often served with steamed rice or in lettuce cups. We’ve been a bit crafty in omitting some of the less healthy ingredients (namely – sugar!) but the taste is still fresh and amazing!
This recipe is a quick and easy recipe with a slightly middle eastern flavour. Chick Peas are such a versatile ingredient and they give a very distinct and appealing favour to everything you add them to so it makes sense to let them be a main flavouring to this chicken recipe! When you mix the steamed veges into that sauce – DELICIOUS!
I do chortle to myself when people say that salads are BORING. I then have to ask what they are putting in their salads to make them a culinary flatliner. Usually they put your very droll and run of the mill veges in there like iceberg lettuce and well – if that’s what you think is a salad – better get with the program! Flavour is abundant with salads if you know what you are doing and one thing that is very important is knowing what dressing will make it delicious and healthy too! This Herb and Garlic Vinaigrette will certainly do the trick!
Casseroles are ever so simple to make and we like simple. We’ve got enough going on in our everyday lives so having a yummy and nutritious meal that we can prepare is definitely a must!
This is one of those recipes where having a slow cooker is AWESOME. Spend 10 minutes getting your ingredients prepped and then set it, go to work come home and enjoy ever so tender chickeny goodness!
If you want to make this meal OUTSIDE the Metabolic Window, Swap out the Potato and put in the equivalent serving of Pumpkin instead.