Wow, this Thai Chicken Larb Salad recipe is so super fresh with ground lean protein mixed with mint and cilantro leaves, tossed with toasted pounded rice, and a simple lime dressing for an authentic Thai dish experience that you can have at home. It’s surprisingly easy and makes for a stunning presentation with lettuce for wrapping or served with sticky rice. This fragrant, light, and refreshing Thai dish is perfect for eating family style, healthy meals, meal prep, and Summer brunches.
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I make Thai chicken larb salad often to satisfy my belly and soul with the depth of flavors in this sunny day, healthy Asian recipe.
Loaded with protein, low fat, low cal, and completely enveloped in fresh herbs and with a zesty dressing… it’s so tropical and irresistible.
I feel like I’m in Southeast Asia when I have this because it’s such a part of Thai food culture to eat larb.
So with that said, I feel drawn to honor this dish with each ingredient, pound the toasted rice with love, and eat each bite of the finished dish by hand in the warmth and comfort of my home.
I’d love to share this recipe with you so you can see how beautiful Thai larb is.
Let’s go!
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What Is Thai Chicken Larb Salad?
Thai chicken larb salad, also called Larb Gai, is a popular minced meat salad, served at room temp, commonly eaten in Thailand and Laos. Traditionally, it’s made with ground pork or beef, but you can use chicken and even ground turkey for something leaner.
Sometimes people call larb, laab or laarb, which is also correct and refers to the same dish.
Larb has signature flavors which has to include:
- lime juice
- fish sauce
- fresh herbs (often mint)
- toasted rice powder
- chili heat
Chicken larb is served with lettuce leaves, sticky rice, or a mix of fresh vegetables and is eaten by hand. You can use sticky rice or lettuce leaves to scoop up and enjoy larb.
Brief History of Larb
Larb originated in Laos and became very popular throughout Thailand, especially in northeastern Thai cuisine known as Isaan cooking. Isaan cooking is a style that is more about sour, spicy, herbs, fresh, and zesty (not coconutty or using coconut milk).
Traditionally, larb was made during certain celebrations and gatherings, shared family-style with sticky rice and fresh herbs.
Today, Thai larb salad is loved everywhere around the world and you don’t need a reason to make it!
Larb is very popular in Thai and Laotian restaurants in the States. In Los Angeles, people flock to eat larb because of its bright flavor, fresh ingredients, and healthy protein-packed profile (which is one reason I especially LOVE it!)
What Does Thai Chicken Larb Taste Like?
Thai chicken larb salad hits ALL the tongue-hugging notes of excellent cuisine.
If you have read the book, Salt, Fat, Acid, Heat… larb has all that and more, which makes it a very rounded dish and basically makes our bellies happy.
- Umami from fish sauce
- Acidity and citrusy from lime juice
- Fresh and cooling from mint and cilantro
- Spicy from Thai chili flakes
- Nutty and toasty from toasted rice powder
- Sweet from a touch of brown sugar in the dressing
Is Thai Chicken Larb Healthy?
Thai chicken larb salad is a healthy Asian recipe because it’s:
- High in lean and low-fat protein
- Low carb
- Naturally gluten-free
- Packed with fresh herbs (You’ll be surprised how many green herbs you can eat with this recipe!
- Full of wholesome, natural, and fresh ingredients
Using ground turkey instead of chicken creates an even leaner option.
Ingredients
Thai Chicken Larb Salad
- 1.25 lbs (1 pack) ground chicken – Ground turkey works great for a leaner option
- 1/2 cup Mint leaves
- 1/2 cup Cilantro leaves
- 2 Shallots, thinly sliced
- 1/4 cup Chives or green onions, thinly sliced
- 3 Garlic cloves, minced
- 1 tbsp Avocado oil
- Sea salt – to taste
- Romaine lettuce leaves, separated for wraps
Toasted Rice Powder
- 1/3 cup toasted Sweet glutinous rice – This is sold as sweet rice or glutinous sweet rice at the Asian market. Please note that the rice is not sweet and it also is gluten-free! It’s just a stickier kind of rice when cooked.
Larb Dressing
- 4 tbsp Lime juice
- 1 tbsp Fish sauce
- 1/2 tbsp Brown sugar
- 1 tsp Thai chili flakes
Garnish
- Bird’s Eye Red chilies or Fresno chili – thinly sliced
- Extra toasted rice powder
Equipment Needed
- Mortar and pestle
- Large pan
- Big mixing bowl
- Serving platter or bowl
- Cutting board
- Knife
- Mixing spoon
- Spatula
- Small bowl
How to Make Thai Chicken Larb Salad
1. Toast the Rice
- Add the sweet glutinous rice to a dry pan over medium heat. Toast until deeply golden brown, stirring often so it doesn’t burn.
- Transfer in small batches to a mortar and pestle and pound into a sand-like consistency. Set aside.
2. Prep the Herbs
- Chop the mint leaves. Chop the cilantro. Thinly slice the shallots. Thinly slice the chives or green onions. Set everything aside.
3. Make the Larb Dressing
- In a small bowl combine: lime juice, fish sauce, brown sugar, Thai chili flakes
- Whisk until the sugar dissolves. Set aside.
4. Cook the Ground Chicken
- Heat avocado oil in a large pan over medium heat. Add the garlic and sauté until fragrant.
- Add the ground chicken and use a spatula to break the meat into very small crumbles. Season lightly with sea salt. Add a touch of water or oil to help cook the ground chicken if needed.
- Cook until fully cooked through and lightly browned.
5. Assemble the Chicken Larb Salad
- Transfer the hot cooked chicken into a large mixing bowl.
- Immediately add the sliced shallots and toss gently. The heat from the chicken softens the shallots naturally while keeping their flavor fresh and slightly crisp.
- Add the mint, cilantro, chives or green onions. Toss gently.
- Pour the Thai larb dressing over the meat mixture and toss thoroughly.
- Sprinkle in the toasted rice powder and gently toss again. The toasted rice gives authentic Thai larb its signature nutty flavor and subtle texture.
9. Plate and Serve
- Transfer to a serving bowl or platter. Top with extra toasted rice powder and sliced red chilies.
- Serve immediately with separated romaine lettuce leaves for lettuce wraps. Scoop the larb into the lettuce leaves and enjoy.
Best Tips for Authentic Thai Chicken Larb
Authentic larb tastes salty, umami, tangy, meaty, herbal, refreshing, spicy, and bright! Don’t miss these tips:
- Toast the rice until deeply golden for the best nutty flavor, and be sure it’s all pounded or else you will have hard pieces in the larb salad.
- Don’t skip the toasted rice powder — it’s essential for authentic larb
- Add shallots while the meat is warm so they soften naturally
- Use fresh lime juice, not bottled
- Chop herbs right before serving for maximum freshness
- Taste and balance the dressing before mixing
Foodie Elevation Tip
For restaurant-style Thai chicken larb salad, add a few torn kaffir lime leaves and top with some extra pounded rice.
Leave extra dressing on the side for more dipping.
Add-Ins and Variations
Keep the larb recipe mostly authentic with these simple variations:
- Ground turkey for a leaner version
- Ground pork for richer flavor
- Ground beef for a heartier larb
- Extra Thai chili flakes for more heat
- Cucumber slices on the side for cooling crunch
- Chopped peanuts on top for texture and more nutty flavors
- Mix in cold rice noodles
Serving Suggestions
This Thai larb recipe is best to serve as it is and with sides like:
- Sticky rice or Jasmine rice
- Fresh cucumber slices
- Thai iced tea
- watermelon salad
- Add some dips like Thai peanut sauce
Chicken larb is also good for:
- meal prep lunch if you put portions into airtight containers, with lettuce leaves or rice on the side (heat rice separately during lunch)
- a healthy high-protein dinner just by itself served with lettuce and greens
- serve as a party appetizer in individual lettuce cups
- Make a big platter and serve it family style or potluck style
Storage and Leftovers
Store leftover Thai chicken larb salad in an airtight container in the refrigerator for up to 3 days. The leftovers even taste great the next day because they meld together overnight.
For best freshness:
- Store lettuce separately (wrapping lettuce in foil helps it stay fresh longer)
- Add fresh herbs right before serving if making ahead
FAQs
What is toasted rice powder in larb?
Toasted rice powder is glutinous rice toasted until golden and ground into a coarse sandy texture. It adds an authentic nutty flavor and texture to Thai larb salad.
Is Thai chicken larb spicy?
It can be mild or very spicy depending on the amount of Thai chili flakes used. Spicy is part of classic Thai flavors.
Can I use turkey instead of chicken?
Yes. Ground turkey is a popular lean substitute.
Is larb served hot or cold?
Larb is a room temperature recipe with cool lettuce leaves and fresh herbs. The meat cools down once it’s off the stove and then mixed with the herbs, but the dish shouldn’t be hot or cold.
What lettuce works best for larb wraps?
Romaine lettuce works wonderfully because the leaves are crisp and sturdy enough for wrapping. Butter lettuce cups nicely, but sometimes is too soft.
Is Thai larb keto or High Protein?
Yes. Thai chicken larb salad is naturally lower in carbs and keto style when served without rice. It’s high protein and has lots of superfood herbs.
Thai Chicken Larb Salad (Larb Gai)
Equipment
- large pan
- big mixing bowl
- Serving platter or bowl
- knife
- mixing spoon
- spatula
- small bowl
Ingredients
Thai Chicken Larb Salad
- 1¼ lbs ground chicken Ground turkey works great for a leaner option
- ½ cup Mint leaves chopped
- ½ cup Cilantro leaves chopped
- 2 Shallots thinly sliced
- ¼ cup Chives or green onions thinly sliced
- 3 Garlic cloves minced
- 1 tbsp Avocado oil
- Sea salt to taste
- Romaine lettuce leaves separated for wraps
Toasted Rice Powder
- ⅓ cup toasted Sweet glutinous rice toasted and pounded/sand texture
Larb Dressing
- 4 tbsp Lime juice
- 1 tbsp Fish sauce
- ½ tbsp Brown sugar
- 1 tsp Thai chili flakes
Garnish
- Bird's Eye Red chilies or Fresno chili thin sliced
- Extra toasted rice powder
Instructions
Toast the Rice
- Add the sweet glutinous rice to a dry pan over medium heat. Toast until deeply golden brown, stirring often so it doesn’t burn. Transfer in small batches to a mortar and pestle and pound into a sand-like consistency. Set aside.⅓ cup toasted Sweet glutinous rice
Prep the Herbs
- Chop the mint leaves. Chop the cilantro. Thinly slice the shallots. Thinly slice the chives or green onions. Set everything aside.
Make the Larb Dressing
- In a small bowl combine: lime juice, fish sauce, brown sugar, Thai chili flakesWhisk until the sugar dissolves. Set aside.4 tbsp Lime juice, 1 tbsp Fish sauce, ½ tbsp Brown sugar, 1 tsp Thai chili flakes
Cook the Ground Chicken
- Heat avocado oil in a large pan over medium heat. Add the garlic and sauté until fragrant.1 tbsp Avocado oil, 3 Garlic cloves
- Add the ground chicken and use a spatula to break the meat into very small crumbles. Season lightly with sea salt. Add a touch of water or oil to help cook the ground chicken if needed. Cook until fully cooked through and lightly browned.1¼ lbs ground chicken, Sea salt
Assemble the Chicken Larb Salad
- Transfer the hot cooked chicken into a large mixing bowl.
- Immediately add the sliced shallots and toss gently. The heat from the chicken softens the shallots naturally while keeping their flavor fresh and slightly crisp.2 Shallots
- Add the mint, cilantro, chives or green onions. Toss gently.½ cup Mint leaves, ½ cup Cilantro leaves, ¼ cup Chives or green onions
- Pour the Thai larb dressing over the meat mixture and toss thoroughly.
- Sprinkle in the toasted rice powder and gently toss again. The toasted rice gives authentic Thai larb its signature nutty flavor and subtle texture.
Plate and Serve
- Transfer to a serving bowl or platter. Top with extra toasted rice powder and sliced red chilies.Bird's Eye Red chilies or Fresno chili , Extra toasted rice powder
- Serve immediately with separated romaine lettuce leaves for lettuce wraps. Scoop the larb into the lettuce leaves and enjoy.Romaine lettuce leaves
Notes
- Add shallots while the meat is warm so they soften naturally
- Use fresh lime juice, not bottled
- Chop herbs right before serving for maximum freshness
- Taste and balance the dressing before mixing
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