Chicken Larb Salad

The first time I ever tasted this Chicken Larb Salad my taste buds did back flips. It’s insanely fresh with the perfect balance of sweet, salt and heat. The red cabbage cuts through the saltiness of the chicken meat perfectly, with toasted cashews adding pops of savoury texture.

I first came across the original recipe (by Eat Drink Paleo) whilst going through a Paleo phase a while back and whilst the Paleo lifestyle didn’t stick, this recipe sure did and it’s now one of my all time favourite salads to whip up no matter the season. In Summer we eat it cold and in Winter we serve it warm with some brown rice or noodles.

I’ve since made this recipe many many times and have tweaked it to my own taste. I often add other veggies that I have in the fridge such as capsicum, green beans, kale or celery. The fresh salad ingredients will take on the flavour of the chicken so you don’t have to limit yourself to the salad ingredients I’ve listed here- just use this list as a base for the quantity of veggies you’ll need.

This recipe makes a very large salad and will last for 3-4 days in the fridge. Just like a lot of recipes that use a whole range of herbs, this Chicken Larb Salad tasted better the next day and also makes a killer filler for rice paper rolls. Trust me on this.

Thai Inspired Chicken Salad

Finally, don’t be put off by the sheer amount of ingredients in this recipe. Once the chopping is done the recipe comes together very quickly, which is why I recommend getting all of your ingredients prepped and ready to go before you begin to cook the chicken. In fact, I recommend doing this for all recipes- mise en place (having everything in it’s place) really makes all the difference and makes cooking much much easier!

Let me know if you cook this recipe and what changes you made, I love hearing your feedback!

Enjoy!

Print Recipe
Chicken Larb Salad
The first time I ever tasted this Chicken Larb Salad my taste buds did back flips. It's insanely fresh with the perfect balance of sweet, salt and heat. The red cabbage cuts through the saltiness of the chicken meat perfectly, with toasted cashews adding pops of savoury texture.
Thai Inspired Chicken Salad
Course Dinner, Lunch
Cuisine Asian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Chicken Mince
Salad
Course Dinner, Lunch
Cuisine Asian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Chicken Mince
Salad
Thai Inspired Chicken Salad
Instructions
  1. Begin by preparing the fresh salad ingredients (cabbage, carrot, red onion, Thai basil, coriander leaves) and place them in to a large bowl or container.
  2. Toast the coconut and cashews and set aside.
  3. Mix the olive oil, lime juice, tamari and coconut aminos in a separate bowl, this will be use to dress the salad at the end.
  4. Prepare and measure out the chicken ingredients as listed and have them ready at the stove.
  5. Add the coconut oil to a deep frying pan, add the chicken mince and fry off until brown whilst separating with a wooden spoon. Add garlic, chili and ginger and fry for two minutes. Add lime zest, coriander stems, kaffir lime leaves, fish sauce, coconut aminos and tamari. Mix together and cook for five minutes, ensuring the chicken is cooked through.
  6. Pour the cooked chicken mixture over the salad and mix well. Add the dressing, toasted coconut and toasted cashews and mix well.
Recipe Notes

You can use all coconut aminos or all tamari for this recipe. Alternatively, substitute these ingredients for soy sauce. This recipe tastes fantastic cold or served warm with rice or noodles. The salad will keep in the fridge for at least 3-4 days.



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