Thai · Lunch
Spicy Ground Chicken Salad
Ground chicken cooked until crumbly, tossed warm with fish sauce, lime juice, toasted rice powder and dried chili, then folded through shallot, mint and cilantro. Served over lettuce leaves and cabbage wedges, this larb-style Thai salad delivers sour, salty and fiery flavors in every bite.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
39.8gProtein
16.9gFat
20.1gCarbs
8.4gSugar
3.1gFiber
1980mgSodium
172mgChol
4.9gSat Fat
780mgPotassium
80mgCalcium
2.8mgIron
0.5mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Toast the uncooked jasmine rice in a dry small pan over medium heat 3 to 4 minutes, shaking often, until deep golden and fragrant, then grind to a coarse powder in a mortar or spice grinder.
2
Fry
Heat a dry non-stick skillet over medium-high heat, add the ground chicken, breaking it up with a spatula; cook 5 to 6 minutes until no pink remains, dry and crumbly.
3
Build
Off the heat, stir fish sauce, lime juice, sugar, dried chili and toasted rice powder into the warm chicken until glossy. Thinly slice the shallot and scallions, roughly chop cilantro and mint, then fold half of each into the chicken.
4
Plate
Arrange lettuce leaves and cabbage wedges on a plate, spoon the warm larb alongside, and scatter remaining cilantro, mint and scallions over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground chicken
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp jasmine rice, uncooked
- 22 small shallot
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 44 scallions
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp water
- 44 large lettuce leaves
- 114g114g cabbage
