Thai minced chicken salad

Thai minced chicken salad

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Jun, 2009
Absolutely delicious!!! We couldn't find any lime leaves, so left them out. Well worth making.
10th Jun, 2009
Really enjoyed this recipe. I also used dried kaffir lime leaves (4) and served it with stir fried veg and the salad with a mango dip on the side.
30th Oct, 2008
This is a 5 * recipe!!! I've made it many times and there's never any left. My children love it as well. Please try it. You won't be disappointed. If you have an Asian shop near you, they often have little packets of frozen lime leaves. I always have some in my freezer.
18th Jul, 2008
Had this round a friends for lunch, I would certainly cook it myself.
30th Apr, 2008
Very easy and very tasty. Have made a few times now and always goes down well. C
6th Mar, 2008
Lovely went down a treat at a dinner party only thing is ive had it many times at our local chinese an it didnt quite match up to theres but a real good effort!!
28th Feb, 2008
This was a topper! I made it for my girlfriend and she's really a Thailand addict. She loved this recipe! I'm going to make it now for the second time!
6th Feb, 2008
Forgot to say, I couldn't get Lime Leaves so used 2 teaspoons from a jar of shredded Kaffir Lime Leaves which I got from a supermarket
6th Feb, 2008
Gorgeous! I made it as a main course for my husband & I with 500g Turkey mince instead of chicken. I served it with stir fried vegetables and it was delicious (and there's enough left for another go - yipee!)
27th Jan, 2008
Perfect just the way it is!!!!! REALLY TASTY!!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?