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Ground Chicken Larb

Larb, Thai Chicken Salad

  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Salads
  • Method: Stove Top
  • Cuisine: Thai


Larb is an amazing ground chicken salad with lime juice, lemongrass, and chiles. Topped with peanuts and cilantro, this is one salad I can’t get enough of!




1/3 cup fresh lime juice

2 tablespoons fish sauce

2 tablespoons (packed) light brown sugar

For the chicken:
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 shallot, coarsely chopped
2 tablespoons lemongrass paste
Zest from one lime
1 small red Thai chile, thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons fish sauce
1 teaspoon kosher salt
3 tablespoons vegetable oil, divided
8 small iceberg lettuce or hearts of romaine leaves
1/4 cup chopped peanuts
Sriracha, to taste
Cilantro leaves and stems, roughly torn


Mix up dressing ingredients and set aside.
Place chicken breasts, shallot, lemongrass paste, zest of a lime, chili, garlic, fish sauce, salt, and 1 T of oil in food processor. Pulse until meat is minced. Do not over process or this will make the mixture too fine.
Heat remaining oil over medium high heat in a large skillet. Add chicken mixture and cook until chicken starts to brown, breaking up meat as it cooks.
When finished cooking, stir in dressing and top with peanuts, cilantro and a good squirt of sriracha!
Serve with lettuce leaves to wrap or over rice.

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