Thai Chicken Salad

This wonderful Thai food appetizer feature chicken with fragrant lemongrass, chilies and a sweet and tangy sauce.

• 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 fresh ground or cooked shredded 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
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup chopped fresh mint leaves
• 2 small heads Boston lettuce, separated into leaves

*Available at most Asian markets and some supermarkets nationwide.

Whisk first 4 ingredients in medium bowl to blend; reserve sauce.  Bring broth to simmer in heavy large skillet over medium heat. 

Add chicken.  Simmer until cooked through, breaking up meat with spoon; about 8 minutes.  If chicken was cooked and shredded, it's only necessary to heat it through.

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.

Serves 5 - 7.