Best Larb Gai Thai Chicken Salad Recipes

Larb Gai - Spicy Thai Chicken Salad image

Provided by Tracy K

Categories Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, minced in food processor (do not sub ground chicken, it is too fatty!)
1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
3 tablespoons chopped fresh cilantro
2 spring onions, chopped
2 tablespoons chopped shallots
3 tablespoons chopped mint leaves
1/2 teaspoon cayenne pepper
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chile paste
thinly sliced cabbage or lettuce, for serving
fresh cilantro stem, for garnish

Steps:

Heat nonstick skillet over medium heat, no oil necessary.
Add chicken, stir until cooked through.
Remove from heat, drain excess liquid.
Add fish sauce and lime juice.
Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
Adjust seasoning to taste.
Serve immediately over lettuce leaves or thinly sliced cabbage.
Garnish with cilantro sprigs.

Nutrition Facts : Calories 141.4, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 664.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 24.8

Larb Gai - Thai Chicken Salad image

Provided by Gillian Spence

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 large chicken breast
2 stalks lemongrass
2 kaffir lime leaves
1 tablespoon roasted rice powder
1/2 teaspoon cayenne powder (or to taste)
2 tablespoons green onions, sliced
3 tablespoons fresh mint leaves, chopped
3 tablespoons fresh cilantro, chopped
2 tablespoons fish sauce
2 limes, juice of
1 tablespoon palm sugar
2 tablespoons finely sliced red onions
cabbage, quartered with tough middle removed
mint leaf (to garnish)

Steps:

Grill or broil the chicken until just cooked through. Allow to cool and remove skin and bones. Chop the meat very finely. Use only the tender white portion of the lemon grass and cut into thin slices. Slice out the mid-ribs from the lime leaves and shred the leaf very finely.
Put the chopped chicken meat in a bowl and mix with the chopped lemon grass, shredded lime leaf, roasted rice powder, cayenne, scallions, mint, red onion and cilantro. Combine fish sauce, lime juice and palm sugar. Pour over the chicken mixture and combine well.
Serve with cabbage leaves and garnished with extra mint. To eat, pick up a cabbage leaf and "pinch" or roll up some chicken salad in it.

Nutrition Facts : Calories 87.9, Fat 3.4, SaturatedFat 1, Cholesterol 23.2, Sodium 731.4, Carbohydrate 6.3, Fiber 0.4, Sugar 4.2, Protein 8.3