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
Units
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.