Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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

Description

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!


Ingredients

Scale

Dressing:

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

Instructions

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.

Keywords: larb, larb recipe, ground chicken larb, larb chicken, recipe for larb, ground chicken larb, Thai chicken larb, Thai larb