About This Recipe:
A lot of Thai food can be quite heavy and decadent, but this larb chicken salad is super light and refreshing. This is definitely not the most authentic recipe for Larb Gai because I could not find lemongrass, fresh red chilis, etc., but it’s close enough! You can serve this as an appetizer, or as a healthy meal with a side of jasmine rice. I prefer this dish at room temperature, but you can also have it chilled or slightly warm if you don’t want to wait for it to fully cool. Perfect for a quick weekday summer lunch!
Ingredients (4 servings)
-1 lb ground chicken
-1 large shallot, finely diced
-2 limes, juiced
-1 tbl fish sauce (or soy sauce)
-1 tsp chili garlic sauce
–Optional side: 4 cups cooked jasmine rice
Instructions (20 minutes)
1. In a skillet over medium heat, add in 1 tbl of vegetable oil and cook the ground chicken for about 8 minutes until fully cooked. Transfer to a dish and let cool to room temperature.
2. In a small bowl, combine the shallot, lime juice, fish sauce, and chili sauce. Add to the chicken and spoon the mixture over the butter lettuce. Serve with jasmine rice.