Larb Gai (Thai Chicken Salad)
 
 
Author:
Recipe type: Lunch
Cuisine: Thai (Northern Thai)
Serves: 4
Ingredients
  • 1 cup boneless and skinless chicken breast, minced (we used 2 boiled and shredded chicken breasts)
  • 2 ounces lime juice
  • 1 and ½ ounce fish sauce
  • 1 teaspoon sugar
  • ½ teaspoon ground chili (we used red pepper flakes)
  • 3 teaspoons ground toasted rice powder
  • 2 teaspoons green onions
  • 2 teaspoons minced red onion
  • 2 romaine lettuce hearts, shredded
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 2 teaspoons of chopped mint
Instructions
  1. To make the toasted rice powder, you need to toast raw sticky rice in a dry pan until golden brown and then grind the rice grains in a food processor.
  2. Add the shredded/minced chicken breasts in a large bowl.
  3. Then add the lime juice, fish sauce, sugar, red pepper flakes, rice powder, green onions, red onions and mint. Mix well to combine all the ingredients and set aside.
  4. On a serving platter, add shredded lettuce, cucumbers and carrots and top with the chicken mixture.
  5. Garnish with sprigs of mint and enjoy.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/larb-gai-thai-chicken-salad/