Larb Gai Minced Chicken Salad
A vibrant Thai minced chicken salad tossed with toasted rice powder, fresh herbs, lime juice, and fish sauce — bright, herby, and fiery with 30 grams of protein per serving.
Ingredients
- 1.5 lbs ground chicken
- 2 tbsp raw long-grain white rice (for toasted rice powder)
- 1/4 cup fish sauce (gluten-free)
- 1/4 cup fresh lime juice
- 1 tsp dried Thai chili flakes (or red pepper flakes)
- 4 medium shallots, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 tbsp neutral oil
- 1 tsp granulated sugar
- 12 leaves butter lettuce leaves (for serving)
Instructions
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1
Toast 2 tbsp raw long-grain white rice (for toasted rice powder) in a dry skillet over medium heat, stirring constantly, for 4-5 minutes until golden and nutty. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder. Set aside.
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2
Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add 1.5 lbs ground chicken and cook, breaking it up, for 6-8 minutes until cooked through to an internal temperature of 165°F (74°C). Drain any excess liquid.
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3
Remove pan from heat. Let chicken cool for 2 minutes.
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4
In a large bowl, combine 1/4 cup fish sauce (gluten-free), 1/4 cup fresh lime juice, 1 tsp granulated sugar, and 1 tsp dried Thai chili flakes (or red pepper flakes). Whisk to dissolve the sugar.
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5
Add the cooked chicken to the dressing and toss well. Add 4 medium thinly sliced shallots, 4 thinly sliced green onions, and the toasted rice powder. Toss again.
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6
Fold in 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro leaves. Taste and adjust seasoning with more fish sauce, lime, or chili flakes.
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7
Serve with 12 leaves butter lettuce leaves (for serving) for wrapping, or over rice.