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Spicy Chicken Larb Salad

Spicy Chicken Larb Salad

Spicy Chicken Larb Salad is a Thai-inspired dish made with minced chicken, fresh herbs, lime juice, fish sauce, and toasted rice powder. It delivers a bold balance of heat, acidity, and aromatic freshness with a crunchy texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Thai-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Chicken Thigh freshly minced for tenderness and flavor
  • 2 tbsp Toasted Jasmine Rice ground into coarse powder
  • 3 tbsp Fresh Lime Juice
  • 1.5 tbsp Fish Sauce
  • 1 tsp Palm Sugar
  • 2 Thai Red Chilies
  • 1 Small Shallot
  • 1/2 cup Fresh Mint Leaves whole
  • 1/2 cup Fresh Cilantro Leaves chopped
  • 2 Green Onions finely sliced
  • 1/2 cup Romaine Lettuce Cups chilled and crisp
  • 1 tbsp Vegetable Oil

Equipment

  • Heavy skillet
  • Mixing bowl
  • Mortar and pestle
  • Sharp chef’s knife
  • Cutting board

Method
 

  1. Heat a heavy skillet over medium-high heat and add vegetable oil. Add the ground chicken and break it apart immediately so it cooks evenly without clumping.
  2. Cook the chicken until fully done and lightly browned at the edges, allowing some moisture to reduce so the flavor concentrates instead of steaming.
  3. Transfer the hot chicken into a large mixing bowl while still warm.
  4. Add lime juice, fish sauce, and palm sugar directly into the warm chicken so the flavors absorb deeply and form a light dressing.
  5. Mix in toasted rice powder while the chicken is still warm so it clings and adds a subtle nutty crunch throughout.
  6. Add sliced chilies, shallots, green onions, mint, and cilantro. Fold gently so herbs stay fresh and don’t bruise.
  7. Taste and adjust with extra lime or fish sauce until the balance hits salty, sour, and spicy evenly.
  8. Serve immediately in chilled romaine lettuce cups for contrast in temperature and texture.

Notes

The toasted rice powder is not optional decoration. It absorbs excess liquid and turns the dressing into something that clings instead of pooling. Skip it and the texture collapses fast.