Serves 2 | Prep time: 15 minutes | Total time: 15 minutes

 Ingredients

• 1/2 pound ground chicken breast
• 1 1/2 tablespoons chicken broth or water (or sesame or grapeseed oil, for Phase 3), divided
• 2 shallots, diced
• 1/4 red onion, diced
• 1 clove garlic, very finely minced
• Minced fresh chiles, jalapeño or Fresno (amount up to you*)
• 1/2 lime, juiced
• 2 teaspoons tamari, or to taste
• 1 head Bibb lettuce, leaves separated into “cups”
• 1 handful of cilantro and/or mint, cut into chiffonade

 Directions

1. Heat a nonstick skillet over medium-high heat.
2. Add the chicken and 1 tablespoon of chicken broth or water (or oil, for Phase 3).
3. Cook, stirring and breaking up the ground chicken until it is browned, about 3 minutes.
4. Push the ground chicken to one side of the pan and add the remaining 1/2 tablespoon of chicken broth, water, or oil.
5. Add the shallots, red onion, garlic, and fresh chiles and sauté until fragrant, about 30 seconds.
6. Add the lime juice, and tamari.
7. Serve with lettuce cups and herbs.

*Note: 1 tablespoon of minced jalapeño makes this Asian salad mildly spicy. Add more if you like a kick.