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Larb Gai (Chicken Salad)

Recipe by Natasha Lawler | Photograph by Johnson Liu


1 tablespoon vegetable oil
1 pound boneless, skinless chicken meat (white or dark)
2 shallots or 1/2 red onion, chopped
3 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon Thai chili paste
3 tablespoons chopped cilantro
2 tablespoons ground toasted rice
1/2 cup whole mint leaves
Tomato slices, for garnish (optional)
Cucumber slices, for garnish (optional)
Lettuce leaves or cooked jasmine rice, for serving

Note: Rice can be toasted in a skillet, then ground in a coffee grinder.


1. Coat bottom of large skillet with oil. Add chicken and sauté over medium heat until cooked through. Remove from heat and allow to cool to room temperature.

2. Chop cooked chicken very finely, until almost resembling ground meat. Transfer chicken to large mixing bowl.

3. Add next 7 ingredients to bowl, and mix thoroughly. Transfer salad to plates and garnish with tomato and cucumber slices, if using. Serve with lettuce or rice.

4 servings.