Minced chicken pan-fried and dressed with soy sauce, lime, chili, and fresh herbs — a spicy, refreshing Thai minced chicken salad high in protein and low in carbs. Served over lettuce or with rice.
Larb is a Thai-Lao minced chicken salad that brings together protein with an abundance of fresh herbs (mint and coriander) and a punchy sweet-sour dressing.
High in protein and low in carbs when served with vegetables.
Heat the oil in a pan over medium-high heat, add the minced chicken and garlic, and crumble as it cooks until fully cooked and no pink remains. Breaking up the mince makes it evenly distributed throughout the salad.
Take the pan off the heat slightly, then stir in the soy sauce, chili paste, brown sugar, lime juice, and spring onion. Dressing off the heat preserves the fresh, bright flavour of the lime.
Add the fresh mint and coriander and toss gently. The herbs go in at the end to keep their freshness and green colour.
Slice the cucumber and thinly slice the red onion fresh. Raw vegetables add crunch and freshness that balance the heat of the dressing.
Serve the larb over kale or lettuce leaves with sliced cucumber and red onion, or alongside a little brown rice. A spicy, refreshing Thai salad.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Thai Chicken Larb (Minced Chicken Salad), and how to fix them:
Too little oil or the pan was cold. Heat the pan and add enough oil before adding ingredients, and avoid crowding the pan.
Heat too low or cooked too long. Stir-fry over high heat for a short time so the vegetables stay crisp and vibrant.
Not enough salt or spices. Season well and taste, then add fresh herbs or a squeeze of lemon (acid) to lift all the flavours.
Three days in an airtight container after cooling. Reheat thoroughly before serving.
One to two months in individual portions. Thaw in the refrigerator before reheating.
Prepare and chop the ingredients in advance and store in the refrigerator — assembly and cooking takes only minutes at serving time.
Over low heat with a splash of water or in a medium oven until hot. Do not leave cooked food out of the refrigerator for more than two hours [2].
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Chicken | Turkey or firm tofu | Same weight | A leaner or plant-based alternative |
| Oil / fat | Extra-virgin olive oil | Same quantity | Monounsaturated fats that are better for the heart |
| Salt | Herbs, spices, and lemon juice | To taste | Reduces sodium while keeping plenty of flavour |
| Servings | Ratio |
|---|---|
| 2 (single × 2) | 1/2 the quantities |
| 4 (base) | Quantities as listed |
| 6 (family) | 1 1/2 times the quantities |
| 8 (hosting) | Double the quantities |
Larb itself is low-carb and high in protein and herbs — serve it over vegetables instead of rice to reduce the glycaemic load. Use low-sodium soy sauce, and fresh herbs add flavour without calories.
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