Nice and Spicy Thai Minced Chicken Salad (Larb Gai)

A fresh Thai salad featuring minced chicken, aromatic herbs, lime, and peanuts served in crisp iceberg lettuce cups.

Healthy Chicken High Protein Gluten Free Salad Low Carb Thai

Estimated Nutrition

Calories

237

kcal / serving

948 kcal total

Carbs

per serving

12 g total

Fat

11g

per serving

44 g total

Protein

31g

per serving

124 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

can use granulated or soft light brown sugar

CondimentsSauces

Fish Sauce

Fruits

piece

Lime

juice only

Meat

450

Chicken Breasts

boneless, skinless, minced in food processor

NutsSeeds

Sea Salt

flaked, to taste

Black Pepper

freshly ground, to taste

0.5

bunch

Coriander

leaves and stalks roughly chopped

0.5

bunch

Mint

leaves only, ripped

Peanuts

salted, not dry roasted

OilsFats

Sunflower Oil

for frying

Vegetables

piece

Spring Onions

finely chopped

0.25

piece

Cucumber

finely diced

piece

Red Chilli

finely sliced, seeds removed for less heat

Ginger

fresh root, peeled and finely chopped

piece

Iceberg Lettuce

leaves, cup-shaped

Method

Heat oil in a large frying pan over high heat.

Cook minced chicken with salt and pepper for 5 minutes until white.

Drain chicken in a colander and cool for 5 minutes.

Mix fish sauce, lime juice, and sugar in a bowl until sugar dissolves.

Stir in onions, cucumber, chilli, ginger, coriander, peanuts, and most of the mint.

Toss the cooled chicken into the herb and dressing mixture.

Fill lettuce leaves with the mixture and garnish with remaining mint.