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Healthy meals

Thai Chicken Salad

Larb gai is best served while the chicken is still hot from the pan and the greens are cold, though you can also serve it with rice. A key ingredient is fresh mint, which marries beautifully with the chicken. This dish so good, it's a little addictive.

Ingreadient

For the Salad Dressing:
  • 1/4 cup lime juice, freshly squeezed
  • 1/4 cup fish sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 1/2 to 1 fresh red chile, minced, or 1/3 to 1/2 teaspoon dried crushed chile
For the Salad:
  • 4 to 5 loosely packed cups arugula, or other garden greens of choice
  • 10 to 15 fresh mint leaves, finely chopped
  • 3 green onions, sliced
  • 1 handful fresh basil
  • 1 small red bell pepper, diced
  • 1/2 cucumber, sliced or diced
  • 4 tablespoons raw sticky rice, Japanese sweet rice, or 3 to 4 tablespoons chopped peanuts or cashews
  • 1 to 2 tablespoons canola oil, or another neutral vegetable oil, for stir frying
  • 1 shallot, or 1/4 cup chopped onion
  • 1/2 pound chicken breast, finely chopped, or ground chicken, pork, or turkey
  • 4 makrut lime leaves, very thinly sliced, optional
  • 2 tablespoons fish sauce
  • Water, as needed

Direction

    1. Gather the ingredients.
    2. Combine all salad dressing ingredients together in a cup or bowl. Stir to dissolve sugar. Set aside.
    3. Combine all the cold salad ingredients in a large salad bowl (arugula/salad greens, mint, green onions, basil, red pepper, and cucumber).
    4. If using rice, see instructions below. Set aside.
    5. Place 1 to 2 tablespoons oil in a wok or frying pan over medium-high heat. Add the shallots, chicken, and lime leaf (if using).
    6. As you stir-fry, add the fish sauce. Also, add a little water if the pan becomes dry. Stir-fry until chicken is cooked—about 8 to 10 minutes.
    7. Transfer the hot chicken to the salad bowl with prepared salad ingredients. Pour over the dressing and toss well.
    8. Finally, add the chopped nuts or ground toasted rice.
    9. Taste test the salad, adding more fish sauce if you prefer it saltier or more flavorful. Add more dried crushed chile if you prefer it spicier. If too bitter, add a little more sugar.
    10. Garnish with more mint or basil leaves or with some edible flowers.
    11. Serve immediately while the chicken is still warm. 
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