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Ginger-Lime Chicken and Herb Salad

Ginger-Lime Chicken and Herb Salad

Chicken larb—the minced meat salad from Thailand and Laos—gets a ginger zing that rounds out lime and spice. OR This ginger-lime chicken and herb salad is inspired by Thai larb: light and aromatic, great for scooping in a wide lettuce leaf.

By Courtney HillJanuary 24, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Larb (also spelled lahp, laap and laab) is a minced-meat salad from northeastern Thailand and Laos. Toasted rice powder, called khao kua, is an essential ingredient in larb—it imparts a unique flavor, absorbs a small amount of the liquid and adds a subtle crunch. The powder can be purchased in some Asian markets, but it’s easy to make your own, and it will taste fresher, too. Finely ground dark-meat chicken yields the best texture and flavor, and be sure to break apart the meat as it cooks so that there are no large clumps or lumps. Fresh ginger isn’t typical in larb but we like its piquancy and sweetness in combination with the other assertive flavors. Cabbage leaves and sticky rice are the traditional accompaniments, but lettuce leaves and steamed jasmine rice are equally good. If you like, for more spiciness, add another chili or two.

Tip

Don’t overcook the chicken. The goal is to cook the meat gently, without any browning, so the texture is tender and succulent.

Ingredients
  • 2

    tablespoons jasmine rice

  • 3

    tablespoons lime juice

  • 2

    tablespoons fish sauce

  • 2

    teaspoons finely grated ginger

  • 1

    medium garlic clove, finely grated

  • 1

    serrano or Fresno chili, stemmed, seeded (if desired) and thinly sliced

  • 1

    medium shallot, halved and thinly sliced

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    pound ground chicken, preferably dark meat (see headnote)

  • Kosher salt

  • 1

    cup lightly packed fresh cilantro

  • 1

    cup lightly packed fresh mint

Step 1

In a 12-inch skillet over medium, toast the rice, stirring often, until golden brown, 6 to 9 minutes. Transfer to a small bowl and cool for about 10 minutes; set the skillet aside.

Step 2

While the rice cools, in a small bowl, stir together the lime juice, fish sauce, ginger, garlic, chili and shallot; set aside.

Step 3

Using a spice grinder or mortar and pestle, pulverize the toasted rice to a coarse powder. Return the powder to the bowl and set aside.

Step 4

In the same skillet over medium-high, heat the oil until shimmering. Add the chicken and ½ teaspoon salt; cook, breaking the meat into fine bits so there are no clumps, until no longer pink, 4 to 5 minutes.

Immediately remove from the heat and stir in the shallot mixture. Toss in the cilantro, mint and half of the rice powder; let stand for 5 minutes. Taste and season with salt, then transfer to a serving platter and sprinkle with the remaining rice powder.

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