Larb Gai: Thai Chicken Salad
By: Barnaby Dorfman
Published: Thursday, December 3, 2009 - 11:29pm

Ingredients




1 pound boneless and skinless chicken breast, ground
3 tablespoons chopped fresh cilantro
2 green onions, chopped
2 tablespoons shallots, chopped
3 tablespoons mint leaves, chopped
1 tablespoon fresh lemongrass, chopped
1 teaspoon fresh ginger in a paste
1/4 teaspoon cayenne pepper
1 teaspoon sugar
3 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon garlic and red chile paste
2 cups thinly sliced iceberg lettuce
1 tablespoon roasted rice powder (optional)
1 small red onion, sliced
fresh cilantro for garnish

Preparation

1 Heat nonstick pan over medium heat. Add chicken, stir until cooked through. Remove from heat, drain excess liquid and allow to cool until just warm. 2 Add fish sauce and lime juice. Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, red onion, and ground chile-garlic paste. 3 Add more lime juice or fish sauce to taste 4 Serve over lettuce. Garnish with cilantro sprigs.

About


This is a classic Thai dish with a wonderful mix of flavors. It is low fat and low carb. Larb gai (pronounced lob-guy) makes a wonderful refreshing summer dinner or lunch on a hot day. Feel free to increase or decrease any of the herbs and spices to taste. The core flavor elements are the lime juice and fish sauce.