Chicken Larb

Ingredients
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)

Preparation
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.

Nutrition
2 cabbage leaves with filling: 174 calories, 4.9g fat, 0.3g fiber
From Cooking Light