Chicken

Chicken Larb Salad

May  8, 2019
Photo by Sarah
Author Notes

This is a take off on a chicken larb recipe published in Bon Appetite in 2016. It's an endlessly malleable recipe -- one of my favorite ways to make it is as a spicy, crunch, warm and cold salad. —Sarah Hornung

  • Prep time 20 minutes
  • Cook time 8 minutes
  • Serves 2
Ingredients
  • 1 Head of romaine lettuce
  • 3 medium sized carrots
  • 4 small kirby cucumbers or newly pickled cucumbers
  • 1 mango or about 1/2 cup of pickled mango
  • 1/3 cup cilantro or basil
  • 4-6 garlic cloves
  • 4-6 scallions
  • 1/2 teaspoon red chili flakes
  • 2 teaspoons grapeseed oil (or any other neutral oil)
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sambal oelek
  • 1 tablespoon sugar
  • 1 lime
  • 1 pound Ground chicken
In This Recipe
Directions
  1. Crush or crush and mince the garlic drop into wok or pan
  2. Dice scallions, add the whites to the wok or pan and add the green to your salad bowl
  3. Roughly chop cilantro or basil, add half to wok or pan and half to salad bowl
  4. Slice carrots into thin crescents, add to salad bowl
  5. Slice new pickles or seedless cucumbers into thin crescents, add to salad bowl
  6. Roughly chop mango or pickled mango, add to salad bowl
  7. Tear lettuce, add to salad bowl
  8. Mix together sugar, fish sauce, tamari, and sambal oelek
  9. Add red chili flakes and oil to wok or pan and cook the garlic, scallions, cilantro or basil, and chili flakes on high heat for 2 minutes or so, until they are soft, fragrant, and the garlic is lightly browned
  10. Add the ground chicken and cook until chicken is cooked through
  11. Add the sugar, fish sauce, tamari, and sambal olek mixture, and continue to cook for about another minute
  12. Pour the entire wok or pan of chicken larb to your salad and toss allowing liquid to serve as dressing
  13. Add the juice of 1 lime and salt and pepper to taste

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  • Sarah Hornung
    Sarah Hornung
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