Larb Chicken Salad
A fresh, vibrant Thai-inspired chicken salad packed with zesty citrus, fragrant mint, and a satisfying crunch from toasted rice. Perfect as a healthy lunch, light dinner, or part of a shared entertaining platter.
Ingredients
Instructions
- 1
Cook the Chicken: Place the chicken mince into a frying pan over medium heat. There is no need to add oil. Add the lemon juice, salt, and soy sauce or fish sauce. Cook the chicken, stirring occasionally, until fully cooked and no pink remains.
- 2
Prepare the Salad Base: While the chicken is cooking, finely chop the red onion and place it into a large serving bowl. Pick the mint leaves from their stems and add them to the bowl.
- 3
Assemble the Larb: Once the chicken is cooked, transfer it directly onto the onion and mint mixture. Add chilli flakes to your preferred spice level and a generous sprinkle of toasted ground rice.
- 4
Toss and Serve: Gently toss everything together until well combined. Serve immediately while the chicken is still warm, allowing the fresh herbs and onion to soften slightly from the heat.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
What is toasted rice and how do I make it?
Toasted rice (Khao Khieu) is made by dry-roasting raw jasmine or glutinous rice in a pan over low-medium heat until golden brown and fragrant, then grinding it into a coarse powder. It adds a delicious nutty crunch to larb.
Can I make this with other meats?
Absolutely! Larb is commonly made with pork mince, beef mince, or turkey mince, and tofu crumbles work wonderfully as a vegetarian alternative.