Thai Larb Salad

Larb Chicken Salad

Bon Appétit | September 1998

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86% would make it again

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Larb Chicken Salad3½ forks

at a glance

main ingredientsChicken, Onion, Leafy Green, Herb

cuisineThai

typeSalad

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yield: Serves 6

Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.

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ingredients

• 2/3 cup fresh lime juice
• 1/3 cup fish sauce (nam pla*)
• 1 tablespoon sugar
• 2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*

• 3/4 cup canned low-salt chicken broth
• 1 1/2 pounds ground chicken
• 1 cup thinly sliced green onions
• 3/4 cup thinly sliced shallots
• 3 tablespoons minced fresh lemongrass*
• 1 tablespoon thinly sliced Thai chilies* or serrano chilies
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup chopped fresh mint leaves

• 2 small heads Boston lettuce, separated into leaves

• *Available at Asian markets and some supermarkets nationwide.

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preparation

Whisk first 4 ingredients in medium bowl to blend; reserve sauce.

Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.

Spoon into lettuce leaves; serve.

I didn't use mint. I didn't use the chilis either. It was YUMMY! It is one of our favorite things to get at a Thai restaurant. I used the grinder attachment for my KitchenAid to grind the chicken breast.