Serves 6
27 min
Larb Chicken Salad
Recipe GLPR5dea528fbc0faa
A vibrant Thai-inspired salad featuring ground chicken infused with the bright flavors of lime, fish sauce, lemongrass, and fresh herbs. The warm seasoned chicken is served on crisp lettuce leaves, offering a light yet satisfying meal that balances heat, acidity, and fresh aromatics.
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Ingredients
2/3 cup fresh lime juice
1/3 cup fish sauce
1 tablespoon sugar
2 teaspoons Thai roasted chili paste
3/4 cup 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
1/2 cup chopped fresh cilantro
1/3 cup chopped fresh mint
2 small heads Boston lettuce, separated into leaves
Directions
In a medium bowl, whisk together the lime juice, fish sauce, sugar, and Thai roasted chili paste until well combined. Set this dressing aside.
Pour the chicken broth into a large heavy skillet and bring to a simmer over medium heat. Add the ground chicken, breaking it apart with a spoon as it cooks. Continue cooking until the chicken is cooked through to an internal temperature of 165°F, about 8 minutes.
Stir in the sliced green onions, shallots, minced lemongrass, and Thai chilies. Cook, stirring occasionally, until the vegetables become tender and most of the liquid has evaporated, approximately 4 minutes. Remove the skillet from heat.
Pour the reserved dressing over the cooked chicken mixture. Stir in the fresh cilantro and mint until evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
Arrange the Boston lettuce leaves on a serving platter or individual plates. Spoon the warm larb chicken mixture into the lettuce leaves and serve immediately.
