Thai minced chicken salad

Thai minced chicken salad

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(43 ratings)

Prep: 40 mins Cook: 10 mins


Serves 4 as a light meal or starter
Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal261
  • fat8g
  • saturates1g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein39g
  • salt2.72g
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  • 2 lemongrass
  • 4 lime leaves, stalks removed
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 2 red chillies, deseeded
  • 3 garlic cloves
  • fingertip-length piece fresh root ginger
  • 4 skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 tsp chilli powder
  • 50ml fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 red onion, chopped
  • 3 tbsp lime juice
  • handful each mint, basil and coriander leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

To serve

  • 3 Baby Gem lettuces, leaves separated
  • 1 cucumber, seeds removed and cut into strips lengthways
  • 200g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • lime wedges, to serve



    The same shape, but smaller than…


  1. Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.

  2. Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.

  3. Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

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Comments, questions and tips

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21st Oct, 2018
Great recipe. Wouldn't change a thing. Very straightforward and very tasty. 400g of chicken mince with the full amount of the remaining ingredients makes enough for a light starter for four.
1st Oct, 2018
This is a banging recipe, especially because the cook time, to easiness, to flavour ratio is spot on. I used three very hot red chillis, so skipped the chilli powder. Just read the comments about the fish sauce, agree you could do half but will definitely make this again for a super speedy mid week meal, or even to impress friends!
6th May, 2017
Finally someone came up with Thai Larb recipe. Larb is a traditional way of cooking, especially popular in north-eastern region of Thailand. Thai people also use pork, beef, duck, and other meats for this cooking method. Looking forward to learning more Thai foods. Thanks for your excellent works. Sawasdee Krab
brianmellor's picture
24th May, 2016
Made this recipe last night, after reading the comments about the amount of fish sauce, I used 25ml and turkey mince. I totally loved the taste and will be making it again.
8th Jul, 2015
Is 50ML right, it was sooooo salty?
17th Feb, 2015
Love this recipe as do all my friends. Mincing chicken fillets in my food processor does a great job - perhaps better than mince. I combine this dish with a sweet chilli/vinegar cucumber salad.
10th Nov, 2014
SO GOOD. So so good. I used store bought minced chicken and it was great. I dont mind a bit of chilli so next time I think ill use some birds-eye chilli instead of the larger, less hot red chilli. YUM.
30th Jul, 2014
Another tasty favourite recipe. I used turkey mince and half the fish sauce as advised by others and it is delicious.
13th Nov, 2013
Absolutely LOVE this dish, but instead of making it with chicken I always make it with minced pork which I think is much more flavoursome. Pork was also the meat used when I first ate it visiting Northern Thailand. So for us it's Larb Moo :)
21st Aug, 2013
Wow! Absolutely flipping amazing! The person that came up with this recipe should open their own restaurant or something because that was one of the finest things I've ever ate! Top Notch!


13th Jul, 2014
Are you sure its 50ml? That sounds incredibly salty
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