Thai Spicy Chicken Salad

By FrancesRenHuang
January 20, 2011
5 Comments


Author Notes: Bangkok: the gastronomic paradise. I drop off my bags at home and walk down to the market, following the smell of herbs, fish sauce and chilies. I am hoping my childhood food cart is already there, setting up for the evening crowd. Bingo! Larb Gai, here I come. I love watching the whole process in that big metal bowl: a quick toss of cilantro, onions, mint, fish sauce, chilies, lime and along with a handful of ground pork. In a flash, I have myself a meal of droolicious spicy ground pork with chewy gluttonous rice. Oh, the memories.
*Rice powder can be bought in asian ethnic stores. Throw a few tbsp of rice powder in a pan over low heat and toast it for a few minutes until golden brown; it may be opted out, but I like the it for the extra nuttiness and grittiness of the dish. Substitute this dish with other kinds of meat or even tofu.
FrancesRenHuang

Serves: 2

Ingredients

  • 1 chicken breast, baked or poached, then hand shredded
  • 1 shallots, thinly sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 cup mint leaves, chopped
  • 2 tablespoons rice powder, toasted
  • 3 tablespoons fish sauce
  • 1 1/2 tablespoons dried chili flakes

Directions

  1. Mix ingredients until evenly distributed; eat with balsamic rice or gluttonous rice.

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Salad|Chicken|Gluten-Free|Appetizer|Side

Reviews (5) Questions (0)

5 Comments

Lori L. May 26, 2014
The lime is missing from the ingredients.
 
santa February 7, 2011
Is this Larb?
 
Author Comment
FrancesRenHuang February 7, 2011
Yes
 
Author Comment
FrancesRenHuang February 3, 2011
MM! Enjoy!
 
jerome_ellis February 2, 2011
I have been looking for something just like this, I'm going to try it tomorrow!