Bring bold Southeast Asian flavors to your table with Thai Chicken Larb, a savory, tangy chicken salad inspired by larb, a beloved dish associated with Laos and northeastern Thailand. This version combines finely chopped chicken with lemongrass, shallots, Thai chile, lime leaves, and a bright dressing made with fresh lime juice, fish sauce, brown sugar, and Sriracha. Served in crisp lettuce leaves, it makes a flavorful meal with a refreshing crunch.
Larb is known for its balance of spicy, sour, salty, and savory flavors. Traditional versions vary by region and often feature ground or finely chopped meat, fresh herbs, lime juice, fish sauce, chili, and toasted rice powder. This recipe takes a slightly different approach, using chicken breast processed with aromatic ingredients and a separate lime dressing for a bright, zesty finish.
The secret to making this Thai Chicken Larb successfully is preparing the ingredients before you start cooking. Cut the chicken into manageable pieces, slice the shallots and lemongrass, and prepare the lime leaves and chile. A food processor makes it easy to chop the chicken finely, but pulse carefully so the texture stays chopped rather than becoming a smooth paste. Cook the chicken mixture in a hot skillet, breaking it into small pieces as it browns, until it is fully cooked.
Wok Pan
Blue Diamond Hybrid Nonstick Stainless Steel 12” Wok with Lid, PFAS-Free Ceramic Diamond Bond Stir-Fry Pan, Induction Ready, Dishwasher & Oven Safe, Metal Utensil Safe, Stay-Cool Handle, Silver.
While the chicken cooks, stir together the lime juice, fish sauce, brown sugar, and Sriracha to make the dressing. Spoon the cooked chicken into crisp iceberg lettuce or romaine leaves, then add the dressing and finish with fresh cilantro. Adjust the chili and dressing to suit your taste.
Serve these lettuce wraps as a light main course, a shared appetizer, or part of an Asian-inspired dinner. The contrast between warm, savory chicken and cool, crunchy lettuce makes every bite satisfying. Pair your Thai Chicken Larb with sticky rice or another favorite Southeast Asian dish for a more substantial meal.
I like to serve Thai Larb with these other Asian favorites: Biang Biang Noodles, Green Bean Stir-Fry Recipe and / or Sichuan Pork Wontons – Chao Shou.
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Thai Larb
Larb is a type of Lao meat salad that is regarded as the “unofficial” national dish of Laos. It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity. Wikipedia
- Total Time: :45
- Yield: 4 1x
Ingredients
Dressing
- 1/3 cup fresh lime juice
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons (packed) light brown sugar
- 1/2 teaspoon Sriracha sauce
Chicken
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/2 cup coarsely chopped shallots
- 2 tablespoons thinly sliced lemongrass
- 2 kaffir lime leaves, thinly sliced
- 1 small red Thai chile, thinly sliced
- 1 garlic clove, thinly sliced
- 2 teaspoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon kosher salt
- 3 tablespoons peanut oil or canola oil, divided
- 8 small iceberg lettuce or hearts of romaine leaves
- Cilantro tender leaves and stems
Instructions
- Dressing – Stir all ingredients in a small bowl to blend; set dressing aside.
- Chicken – Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped.
- Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat.
- Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.
- Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly.
- Garnish with cilantro and spoon reserved dressing over.
- Prep Time: :15
- Cook Time: :30
- Category: Entree
- Method: Wok / Stovetop
- Cuisine: Thai