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Spicy chicken larb-style salad recipe

6 ratings

Larb is a popular Thai salad that's made with mince. This chicken version is flavoured with lemongrass and ginger, then served on a bed of crunchy lettuce and cucumber. Refreshing and a little spicy, this is a lovely salad for those warmer summer months. See method

Serves 2
Takes 25 mins
425 calories / serving
Dairy-free

Ingredients

½ tbsp vegetable oil
500g pack chicken mince
100g green beans, halved
knob fresh ginger, finely grated
2 garlic cloves, finely chopped
1 lemongrass stalk, finely chopped
½-1 red chilli (depending how hot you like it), finely chopped
1 lime, ½ zested and juiced, ½ cut into quarters to serve
3 tsp fish sauce
2 tbsp reduced-salt soy sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
15g fresh mint, leaves finely chopped
15g fresh coriander, finely chopped
1 Little Gem lettuce, leaves separated
⅓ cucumber, finely sliced into batons
crispy onions, to serve

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1785kj
425kcal 21%
Fat
18g 26%
Saturates
4g 19%
Sugars
7g 8%
Salt
3.1g 51%

of the reference intake
Carbohydrate 12.9g Protein 51.1g Fibre 3.7g

Method

Heat the oil in a frying pan over a high heat and add the chicken mince. Fry for 5-6 mins until starting to turn crispy. You might need to drain the fat/juices from the mince, then return to the pan to get it crispy. Add the green beans for the final 2 mins.
Turn the heat down to medium and add the ginger, garlic, lemongrass and chilli. Cook for 2-3 mins until fragrant.
Stir in the lime zest and juice, fish sauce, soy sauce, rice wine vinegar, sesame oil and the mint and coriander. Cook for a couple more mins.
Arrange the lettuce leaves and cucumber batons in bowls and divide the larb between the bowls. Top with crispy onions and a lime wedge and serve immediately.

See more Summer salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.