thai ground chicken salad (larb gai)
Prep time
Cook time
Total time
This easy ground chicken salad is a make-ahead appetizer or main dish (Whole30 and Paleo, too)
Serves: 4
  • ⅔ cup freshly-squeezed lime juice
  • ⅓ cup Red Boat fish sauce (available at Whole Foods)
  • 2 teaspoons chili-garlic sauce
  • ¾ cup low-sodium chicken broth
  • 1½ pounds ground chicken
  • 1 cup thinly sliced green onions
  • ¾ cup thinly sliced shallots or red onion
  • 3 tablespoons lime zest
  • 1 tablespoon thinly sliced small red Thai chilies or serrano chilies
  • ½ cup grape tomatoes, finely diced
  • 1 tablespoon olive oil
  • ½ cup chopped fresh cilantro leaves
  • ⅓ cup chopped fresh mint leaves
  • 2 Romaine lettuce hearts hearts, separated into leaves
  1. In a small bowl, whisk together lime juice, fish sauce and chili-garlic sauce and set aside.
  2. Bring chicken broth to low boil in a large heavy skillet over medium heat. Add chicken and simmer until cooked through, breaking up meat with spoon.
  3. Heat olive oil in a skillet over medium high heat. Add chicken and cook for 1-2 minutes, breaking up large lumps with a wooden spoon. Add chicken broth and simmer until cooked through, continuing to break up meat with spoon, about 5-6 minutes.
  4. Add green onions, shallots, lime zest and chilies. Continue to cook, stirring until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat.
  5. Stir in sauce, tomatoes, cilantro and mint. Season with salt and pepper.
  6. Serve with lettuce leaves -- spoon mixture onto leaves and eat.
Recipe by Grits and Chopsticks at