I’m mashing up two ethnic foods today. To start I’m using Stonefire’s Naan for the flatbread base and topping it with a Thai styled chicken salad.
Don’t be fooled by the light look of this Chicken Thai Salad Flabread, it’s full of heft and heartiness. It’s a meal, not an appetizer or side dish. And it’s takes less than 15 minutes to make—a sanity saver for those crazy busy days.
You know what it’s like, the weekday rush of trying to figure out dinner. You stare in your refrigerator—and yep, its full of food. But here’s the rub: (1) How long will it take to compose something from all the odds and ends, bits and pieces and everything else that is begging to be used (2) How many dishes will have to be wash at the end of it all (4) And, the worst one, but so true—can I blog it, because that’s how multi-tasking goes.
But the other night, everything came together easily, I bypassed the no-knead pizza crust for some of Stonefire’s Naan Bread because convenience paired with them being awesome tasting trumped dirtying up a mixing bowl, wiping down a floured countertop, dishwashing was reduced to a cutting board and knife (admittedly, I made everyone eat on paper plates-ha!).
Now here’s the thing with these Stonefire Naan bread, its hand stretched, made with the freshest ingredients and baked with extremely high heat so the big bubbles, airy texture and smoky flavor is what makes it standout. It’s also what makes it a top quality canvas for endless 15 minute meals—go ahead . . . get creative and start composing your meal. Need some inspiration beyond what you see here, click this link for more recipes.
Larb Chicken Flatbread
Yield: Serves 6
Recipe adapted from Epicurious
- 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 ground 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
- 4 Stonefire Naan Flatbread
- 1 cup baby arugula
- 1/2 cup julienned carrots
- 1/2 cup julienned red cabbage
- 1/2 cup micro radishes
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup chopped fresh mint leaves
Place the first 4 ingredients in medium bowl and whisk to blend; reserve sauce.
Add broth to a large skillet over medium heat, bring to a simmer.Add chicken. Simmer until chicken is 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.
Layer Stonefire Naan bread with the remaining ingredients.