Thai Larb-Style Chicken Salad
Zesty minced chicken with lime, mint and chilli, spooned into crisp lettuce leaves.
Ingredients
- 300 g ground chicken
- 1 small red onion, thinly sliced
- 2 spring onions, chopped
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 red chilli, finely chopped
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- 1 tsp toasted rice powder, optional
- Lettuce leaves for serving
Method
- Heat a non-stick skillet over medium heat.
- Add the ground chicken with 2 tablespoons of water.
- Cook for 7–9 minutes, breaking it apart until fully cooked.
- Remove from the heat and allow it to cool slightly.
- Stir in lime juice, fish sauce, and chilli.
- Add red onion, spring onions, mint, and coriander.
- Stir in toasted rice powder if using.
- Serve in lettuce leaves or alongside steamed rice.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 290 kcal |
| Protein | 34 g |
| Carbohydrates | 12 g |
| Fat | 12 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
