Thai Larb Gai is my version of a spicy Thai style chicken salad. This salad is a very bright and light salad that is perfect for the summer time months of the year.
I ordered this dish at a Thai restaurant a while back and I was so happy that my kids loved eating it as much as I did. I knew that meant that I had to try to make this at home so we could enjoy it as often.
The recipe could not be easier because it starts out with ground chicken. So there is no fussing with cutting meat... something I try to avoid if I can! I decided to not make it the traditional way with the ground roasted rice, but added finely sliced cabbage and carrots into it instead.
The star of the dish is the dressing that is made with fresh lime juice. The salad only gets better as it soaks up the salad dressing and gets marinated in all those wonderful flavors of lime, fish sauce and mint.
I served this in lettuce leaves for a low carb appetizer. You can also serve it over rice for a more substantial meal. If you love light and fresh South Asian flavors, this salad will definitely be a hit.
Thai Larb Gai (Spicy Thai Style Chicken Salad)
Recipe by Ramona from Kitchen Simmer
Ingredients:
1lb ground chicken breast (or dark meat if you prefer)
2-3 cups finely shredded cabbage (I used a bag of coleslaw mix)
1 cup julienne (matchstick) carrots
1 large bunch scallions/green onions sliced (divided greens and white bottom part)
salt and black pepper (to taste)
1 ts turmeric powder (optional)
1 tsp red chili powder (optional)
1-2 green chilies finely sliced
1-2 cloves grated garlic
one large handful fresh mint leaves
1 cup sliced red onions
2-3 Tbs sambal oelek
Lettuce leaves (optional)
Dressing:1/4 cup fresh lime juice (or more to taste)
2-3 Tbs fish sauce (or more to taste)
1/2 Tbs brown sugar
Directions:
In a large skillet, cook ground chicken well on medium high heat. Season with a little salt and black pepper. Then add grated garlic and optional ingredients of red chili powder and turmeric. Cook until ground chicken is fully cooked (if any liquid comes out of the chicken, cook until all liquid is cooked out. Tip: Use a potato masher to break up chicken in small pieces.
Next add finely sliced cabbage, matchstick carrots, whites of scallions and finely sliced green chilies. Cook for 2-3 minutes until cabbage is wilted, but still a little crunchy. Allow chicken mixture to cool down where it is just slightly warm.
Then add mint leaves, red onion slices and sambal oelek to chicken. Top with dressing and toss well. Taste for salt and seasoning, adjust as desired. Note: If you want more salt you can also add more fish sauce. Before serving, allow chicken mixture to soak up the dressing for 20-30 minutes. I like to serve this at room temperature with lettuce leaves.
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