Chicken Larb Salad

This Easy Chicken Larb Salad is the most FLAVORFUL meal. Ground turkey or chicken is tossed with zesty lime juice, fish sauce, and spicy chili sauce, served over a bed of mixed greens, red bell peppers, and red onion, and topped off with crispy toasted rice. Hearty, healthy, and so delcious.

Course Main Course

Cuisine Asian

Keyword chicken larb, larb salad, chicken larb salad, healthy salad, dinner salads

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 284kcal

Author Nicole

Cost $25

Equipment

Large skillet

Ingredients

2 tbsp jasmine rice (or any rice)
1 tbsp coconut oil
1/3 cup diced onion
3 large garlic cloves
2 1/2 tbsp minced lemongrass
1 lb ground chicken or turkey
2 tsp honey, divided
2 tsp fish sauce
2 tsp chili sauce
3 tbsp + 1 tsp lime juice, divided
1 tbsp chopped cilantro
1 tbsp chopped mint
1/2 cup low-sodium chicken broth
1 tsp kosher salt
2 tbsp olive oil

Instructions

Heat a large skillet to a medium heat. Add rice. Toast rice until brown and nutty, it shoud take about 2-3 minutes. Remove rice from pan, set aside.
Return the skillet to a medium heat and add coconut oil. Once the oil melts, add onion, garlic and lemongrass. Season with a little bit of salt and pepper. Saute everything until slightly softened and fragrant, about 2-3 minutes.
Add ground chicken or turkey and salt. Use a wooden spatula to break up the meat into very small pieces. Once the chicken is browned and almost all the way cooked through, add 1 tsp honey, chili sauce, fish sauce, 2 tbsp + 1 tsp lime juice, and chicken broth. Toss to combine. Bring to a boil and reduce to a simmer. Simmer for 1-2 minutes until the sauce has coated the chicken.
Add the cilantro, mint, scallions and 1 1/2 tablespoons of the toasted rice. Toss to combine and cook another minute. Turn the heat off.
Meanwhile, as the chicken cooks, prep the salad. Whisk lime juice, olive oil, and remaining honey together in a small bowl. Season with salt and pepper. Add the greens, cucumber, red peppers, and red onion to a large serving bowl. Toss with dressing. Season with salt and pepper.
Spoon the slightly cooled chicken larb on top of the greens. Garnish with extra toasted rice and scallions.

Nutrition