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Thai Ground Chicken Salad (Laab Gai)

This is not your average chicken salad—this one packs a citrusy punch, kicks in some heat, and casually shows off with fragrant herbs and crunchy toasted rice. It's a Thai flavor bomb disguised as a light dish, and yes, it's totally customizable to your spice-loving or spice-fearing taste buds.
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Prep Time 15 minutes
Cook Time 12 minutes
Course Main Course, Salad
Servings 4

Equipment

  • Knife
  • Non-stick skillet
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Spice grinder or blender (optional)
  • Small pan

Ingredients
  

  • 1 pound ground chicken breast, thigh, or a mix
  • ¼ cup water only if using chicken breast
  • ½ cup thinly sliced red onion
  • 1 tablespoon toasted rice powder see below or use store-bought
  • 1 tablespoon ground Thai chili flakes use less for milder heat
  • 2 tablespoons fresh lime juice add more to taste
  • 1 tablespoon fish sauce add more to taste
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves
  • Lettuce leaves for serving
  • Cucumber slices for serving
  • Cooked sticky rice for serving

Instructions

  • Make Toasted Rice Powder (Optional): Toast 2 tablespoons of sweet glutinous rice in a dry skillet over medium heat until golden brown and fragrant. Add lime leaves if you have them. Let the rice cool, then grind into a fine powder using a spice grinder or blender. Strain to remove any large pieces. (You can also buy toasted rice powder at Asian grocery stores.)
    Cooked sticky rice
  • Cook the Chicken: Place the ground chicken in a non-stick skillet over medium heat. Cook thoroughly, breaking it into small pieces as it browns. If using chicken breast, add ¼ cup of water to keep it from drying out. Keep the juices in the pan—don’t drain them.
    1 pound ground chicken, ¼ cup water
  • Add Onions: Take the skillet off the heat. Stir in the sliced red onions so they gently soften from the residual heat.
    ½ cup thinly sliced red onion
  • Season the Chicken: Add the toasted rice powder, lime juice, fish sauce, and Thai chili flakes. Stir to combine. Taste and adjust with more lime juice, fish sauce, or chili depending on how bold you want the flavor.
    1 tablespoon toasted rice powder, 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 tablespoon ground Thai chili flakes
  • Add Fresh Herbs: Toss in the mint and cilantro leaves right before serving. No need to chop unless the leaves are really big.
    ¼ cup fresh cilantro leaves, ¼ cup fresh mint leaves
  • Serve: Spoon the salad into lettuce cups or plate it with cucumber slices and sticky rice. Best eaten fresh, but leftovers can chill in the fridge for up to 2 days.
    Lettuce leaves, Cucumber slices