Larb Chicken Salad

• 2/3 cup fresh lime juicelime-juice
• 1/3 cup fish sauce (nam pla*)
• 1 tablespoon sugarsugar
• 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 chickenground-chicken
• 1 cup thinly sliced green onionsscallion
• 3/4 cup thinly sliced shallotsshallot
• 3 tablespoons minced fresh lemongrass*
• 1 tablespoon thinly sliced Thai chilies* or serrano chilies
• 1/2 cup chopped fresh cilantro leavescilantro
• 1/3 cup chopped fresh mint leavesmint
• 2 small heads Boston lettuce, separated into leaveslettuce
• *Available at Asian markets and some supermarkets nationwide.

1. 01Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
2. 02Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with 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.

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