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Bookmark Recipe

Thai Chicken Larb Salad

This southeast Asian salad is bursting with fresh tangy flavours. Of course, you could use some leftover cooked chicken or buy a rotisserie chicken in the supermarket instead of frying off the chicken.

4 people
20 min

Ingredients

  • 400g skinless chicken fillets, roughly chopped

    1 tablesp. sunflower oil

    juice of 1 lime, plus extra wedges to serve

    1 teasp. soft brown sugar

    2 tablesp. Thai fish sauce

    1 teasp. freshly grated root ginger

    ½ cucumber, halved and thinly sliced

    4 scallions, finely chopped

    1 crisp lettuce, such as Irish iceberg

    1 long red chilli, thinly sliced (remove seeds if you prefer it less hot)

    15g fresh coriander, leaves stripped, and stalks finely chopped

    15g fresh mint, leaves only, torn

    50g salted peanuts, roughly chopped

Main

  • 400g skinless chicken fillets, roughly chopped

    1 tablesp. sunflower oil

    juice of 1 lime, plus extra wedges to serve

    1 teasp. soft brown sugar

    2 tablesp. Thai fish sauce

    1 teasp. freshly grated root ginger

    ½ cucumber, halved and thinly sliced

    4 scallions, finely chopped

    1 crisp lettuce, such as Irish iceberg

    1 long red chilli, thinly sliced (remove seeds if you prefer it less hot)

    15g fresh coriander, leaves stripped, and stalks finely chopped

    15g fresh mint, leaves only, torn

    50g salted peanuts, roughly chopped

Method

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Heat a large non-stick wok or frying pan over a high heat. Pulse the chicken to a rough mince in a food processor. Add the oil to the pan and then tip in the chicken. Saute for 4-5 minutes until cooked through and just beginning to catch colour, breaking up any lumps with a wooden spatula. Tip into a bowl and leave to cool for a few minutes.

Put the lime juice into a serving bowl and stir in the sugar to dissolve. Add the Thai fish sauce and ginger and then fold in the cucumber and scallions.

Separate the lettuce into leaves, discarding any damaged outer leaves, trimming into cup-shapes if necessary. Place on a serving board.

Tip the chicken into the cucumber mixture with the chilli, coriander and most of the mint. Quickly fold together and the scatter the peanuts and the rest of the mint on top. Garnish with the extra lime wedges and serve family-style with the lettuce leaves alongside so that everyone can help themselves.

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Method

Copy Text

Heat a large non-stick wok or frying pan over a high heat. Pulse the chicken to a rough mince in a food processor. Add the oil to the pan and then tip in the chicken. Saute for 4-5 minutes until cooked through and just beginning to catch colour, breaking up any lumps with a wooden spatula. Tip into a bowl and leave to cool for a few minutes.

Put the lime juice into a serving bowl and stir in the sugar to dissolve. Add the Thai fish sauce and ginger and then fold in the cucumber and scallions.

Separate the lettuce into leaves, discarding any damaged outer leaves, trimming into cup-shapes if necessary. Place on a serving board.

Tip the chicken into the cucumber mixture with the chilli, coriander and most of the mint. Quickly fold together and the scatter the peanuts and the rest of the mint on top. Garnish with the extra lime wedges and serve family-style with the lettuce leaves alongside so that everyone can help themselves.