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Thai larb gai - fried ground chicken, shredded cabbage, and fresh herbs on a round plate.

Larb Gai (Thai Chicken Larb Salad)

Course Salad
Cuisine Asian, Thai
Keyword chicken salad, larb gai
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 265kcal
Author Victor


For the chicken

  • 2 boneless skinless chicken breasts (ground or chopped with a large knife; you can also use store-bought minced chicken)
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/4 tsp black pepper (or to taste)
  • 2 Tbsp olive oil (for frying; one for chicken and one for shallots)

For the salad

  • 1 cup mint leaves (thinly sliced)
  • 1 carrot (medium, peeled and shredded)
  • 12 cups romaine lettuce (or Chinese cabbage; cut into thin strips)
  • 1/2 cup basil leaves (or Thai basil; thinly sliced)
  • 1/4 cup cilantro leaves (thinly sliced)

For the dressing

  • 6 Tbsp lime juice (freshly squeezed)
  • 4 Tbsp fish sauce
  • 4 Tbsp sugar
  • 2 Tbsp minced garlic
  • 4 Thai chilies (stemmed and sliced on the diagonal; membrane and seeds removed for mild heat)

For the Garnish

  • 2 shallots (large; thinly sliced)
  • 4 Tbsp green onions (thinly sliced)
  • 12 sprigs cilantro leaves
  • 6 mint leaves
  • 1 Tbsp roasted unsalted peanuts (optional; coarsely chopped)


  • Combine the dressing ingredients in a bowl and mix well with a fork. Set aside.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, stirring frequently and breaking up lumps, about 5-6 minutes. Remove from heat and season with salt and pepper to taste. Transfer to two serving plates, splitting equally.
  • In the same skillet, fry 2/3 of the thinly sliced shallots over medium-high heat. You may need to add a little bit of oil to the skillet if needed. Cook, stirring frequently, until golden brown and crispy, about 2-3 minutes. Remove from the pan and set aside.
  • Combine the remaining (uncooked) sliced shallots, lettuce, carrot, mint, cilantro and basil in a bowl and gently toss to mix well, adding the dressing a little at a time.
  • Transfer the salad to the serving plates. Sprinkle the peanuts on top if desired. Garnish with fresh cilantro and mint leaves, green onion and crispy fried shallots and serve.


Thai chilies can be sliced or minced, depending on your preference.


Calories: 265kcal | Carbohydrates: 27g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1802mg | Potassium: 890mg | Fiber: 5g | Sugar: 16g | Vitamin A: 16125IU | Vitamin C: 24mg | Calcium: 122mg | Iron: 3mg