Larb Gai: Thai Chicken Salad

Name: Larb Gai: Thai Chicken Salad
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1/4 cup lime juice, freshly squeezed; 1/4 cup fish sauce; 2 tablespoons brown sugar; 2 cloves garlic, minced; 1/2 teaspoon cayenne pepper; 1/2 to 1 fresh red chile, minced, or 1/3 to 1/2 teaspoon dried crushed chile; 4 to 5 loosely packed cups arugula, or other garden greens of choice; 10 to 15 fresh mint leaves, finely chopped; 3 green onions, sliced; 1 handful fresh basil; 1 small red bell pepper, diced; 1/2 cucumber, sliced or diced; 4 tablespoons raw sticky rice, Japanese sweet rice, or 3 to 4 tablespoons chopped peanuts or cashews; 1 to 2 tablespoons canola oil, or another neutral vegetable oil, for stir frying; 1 shallot, or 1/4 cup chopped onion; 1/2 pound chicken breast, finely chopped, or ground chicken, pork, or turkey; 4 makrut lime leaves, very thinly sliced, optional; 2 tablespoons fish sauce; Water, as needed

A classic Thai Larb Gai chicken salad combines flavorful chicken with refreshing mint, a dish also made with pork or beef in Thailand.

⭐ 4.1 (35 reviews) Prep: 10 minCook: 18 minTotal: 28 minYields: 2 servings

Category Tags:

Side Dish Appetizer Lunch

Cuisine Tags:

Thai

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Ingredients

For the Salad Dressing:

1/4 cup lime juice, freshly squeezed
1/4 cup fish sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 to 1 fresh red chile, minced, or 1/3 to 1/2 teaspoon dried crushed chile

For the Salad:

4 to 5 loosely packed cups arugula, or other garden greens of choice
10 to 15 fresh mint leaves, finely chopped
3 green onions, sliced
1 handful fresh basil
1 small red bell pepper, diced
1/2 cucumber, sliced or diced
4 tablespoons raw sticky rice, Japanese sweet rice, or 3 to 4 tablespoons chopped peanuts or cashews
1 to 2 tablespoons canola oil, or another neutral vegetable oil, for stir frying
1 shallot, or 1/4 cup chopped onion
1/2 pound chicken breast, finely chopped, or ground chicken, pork, or turkey
4 makrut lime leaves, very thinly sliced, optional
2 tablespoons fish sauce
Water, as needed

Instructions

To make toasted rice, heat uncooked rice in a dry pan over medium-high heat for 6-8 minutes until golden brown and popping, then grind to a coarse powder.
In a bowl, combine all salad dressing ingredients and stir until sugar dissolves.
Combine salad greens, mint, green onions, basil, red pepper, and cucumber in a large salad bowl.
Heat 1-2 tablespoons oil in a pan over medium-high heat. Stir-fry shallots, chicken, and lime leaf (if using) for 8-10 minutes until cooked, incorporating fish sauce and a little water if needed.
Transfer hot chicken to the salad bowl. Pour dressing over, and toss well.
Mix in chopped nuts or ground toasted rice.
Taste and adjust seasoning with additional fish sauce, chile, or sugar as desired.
Garnish with mint or basil and serve immediately.

Nutritional Info (per serving)

Calories: 499 kcal

Carbohydrate: 41 g

Cholesterol: 96 mg

Fiber: 6 g

Protein: 44 g

Saturated Fat: 2 g

Sodium: 4396 mg

Sugar: 22 g

Fat: 20 g

Unsaturated Fat: 0 g