Chicken Larb?  Sounds funny, but it is actually quite good!  Use any type of curry sauce you like, we used mild curry sauce because it was what we had on hand, and it had good curry flavor without any heat.  In consideration of time, we used ground turkey meat, which may have had more fat (dark meat), so we look forward to trying it with chicken breast.  We served it on tortilla shells so the kids would eat it, and we all really enjoyed it!  Found on Cooking Light's web site. 

Chicken Larb


Other Time: 27 minutes minutes

Yield: 4 servings (serving size: 2 filled cabbage leaves)
2 tablespoons red curry paste

1 pound skinless, boneless chicken breast halves

1/2 teaspoon salt

1 tablespoon canola oil

1/3 cup chopped English cucumber

1/4 cup finely chopped shallots

3 tablespoons chopped cilantro

2 tablespoons fresh lime juice

8 cabbage leaves

Thai chile paste (optional)

1. Combine curry paste, chicken, and salt in a food processor; process until smooth. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice). Place 2 cabbage leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve with chile paste, if desired.
CALORIES 174 ; FAT 4.9g (sat 0.6g,mono 2.6g,poly 1.3g); CHOLESTEROL 66mg; CALCIUM 29mg; CARBOHYDRATE 4.1g; SODIUM 507mg; PROTEIN 26.7g; FIBER 0.3g; IRON 1mg
Cooking Light, JANUARY 2011