Larb Chicken Salad
A fresh and flavorful Thai-inspired dish, this homemade larb chicken is packed with protein and bold flavors. Tossed with tangy lime, fresh mint, and a hint of heat, it’s perfect served in crunchy cabbage leaves for a quick, low-carb meal.
Ingredients
Ingredients:
- 3 lb ground chicken
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup coconut water
- 6 Kaffir lime leaves, or regular lime leaves
Dressing:
- ¼ cup fish sauce
- 2 green onion stalks, chopped
- ¼ cup mint leaves, chopped
- ⅓ cup rice powder
- 1 Tbsp gochugaru, Korean chili flakes
- 1 lime zest
- 1 cup lime juice
- ¼ cup sugar
- 2 Tbsp culantro or cilantro, chopped
- ⅓ cup Thai chili peppers, chopped
- 1 cup shallots, sliced, soaked in ice cold water for 10 minutes, then remove from water
Instructions
- Season chicken with salt and pepper.
- Mix all the dressing ingredients together, add shallots last. Set aside.
- In a frying pan or wok, on high heat, add coconut water and lime leaves and bring to a boil.
- Add chicken and cook until chicken is no longer pink, around 8 minutes, occasionally stirring.
- Strain chicken and remove lime leaves. Place cooked chicken on a serving dish.
- Pour dressing over cooked chicken and thoroughly toss.
- Serve with your choice of romaine, cabbage or endives, and eat it like a lettuce wrap. My personal preference is cabbage as it gives it a nice crunchiness to each bite.
Nutrition
Serving: 1portion | Calories: 500kcal | Carbohydrates: 28g | Protein: 50g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 234mg | Sodium: 714mg | Potassium: 1864mg | Fiber: 4g | Sugar: 17g | Vitamin A: 780IU | Vitamin C: 49mg | Calcium: 74mg | Iron: 4mg