Larb Gai Recipe (Thai Minced Chicken Salad)

This authentic larb gai recipe is a quick and easy 20-minute dish you’ll want to make again and again. Enjoy a healthy Thai minced chicken salad with a spicy, zesty lime dressing that never gets boring!

Tip: This refreshing summer salad works with all kinds of proteins, so feel free to swap the chicken for pork, beef, or even tofu!

My favorite chicken salad!

I was born in Isan, the northeastern region of Thailand where this salad comes from. I learned to make it when I was still a kid, helping my mom cook—and even back then, I loved the scent of the lime and chili dressing.

Later, when I worked in Thai restaurants as a teen, larb chicken was one of the dishes our customers kept coming back for! So rest assured, this authentic recipe gives you the same street food flavors you’d find in Thailand.

What makes this salad so easy and fun to make is that it barely needs any cooking. Just cook the minced chicken, drain off the liquid, and toss everything together in a large salad bowl. The rest is all about prepping fresh herbs and mixing up the dressing.

There are a few key ingredients that really matter for authentic flavor: mint, culantro, green onions, and coriander. The dressing is salty, sour, and just a little sweet—made with fish sauce, fresh lime juice, and a small touch of white sugar.

I also use Thai chili flakes for heat, and you can adjust the spice level however you like.

Oh, and definitely don’t skip the toasted rice powder—it adds a slightly crunchy texture and that signature nutty, roasted flavor that makes this dish so good.

• Chicken – Use finely chopped or ground chicken for quick, even cooking; chicken thigh adds more flavor, but chicken breast works too.
• Thai chili flakes – Red pepper flakes add heat to the dish; adjust to your spice level or skip for a milder version.
• Toasted rice powder – Gives a nutty flavor and slight crunch; essential for authentic flavor!
• Fish sauce – A staple in Thai cuisine that adds a salty, umami flavor. Get my favorite brand, Megachef, on Amazon!
• White sugar – Balances the spicy and salty flavors. Avoid using brown sugar or palm sugar for this recipe.
• Fresh lime juice
• Shallots
• Culantro, green onions, coriander, mint – These herbs work best as a mix, but if you’re missing one, don’t worry—this easy larb gai recipe will still turn out delicious.
• Water – For cooking the chicken without oil.

How to make chicken larb

Step 1: Heat a wok or skillet over medium heat. Add 3 tablespoons of water, then add the minced chicken. Cook while stirring until the chicken is fully cooked and no longer pink.

Step 2: Transfer the cooked chicken to a large mixing bowl. Add the fish sauce, lime juice, Thai chili flakes, white sugar, and toasted rice powder. Toss everything together until evenly coated.

Step 3: Add the sliced shallots, culantro, green onions, coriander, and mint to the same bowl. Gently mix until well combined. Serve right away with sticky rice, in lettuce wraps, or with fresh vegetables (cucumber, lettuce, beans) on the side. Enjoy!

Storing, reheating, and meal prep tips

• Storing: Keep leftovers in an airtight container in the fridge for up to 2 days. The herbs will wilt a bit over time, but the flavor will still be great.
• Reheating: I do not recommend reheating the salad with herbs already mixed in, as they’ll lose their texture and flavor. You can serve the leftovers chilled or at room temperature.
• Meal prep: You can cook the chicken and prep the dressing ahead of time. Keep the herbs and vegetables separate until you’re ready to mix and serve!

Frequently asked questions

Related Thai salad recipes you’ll love

• Larb gai tod
• Asian duck salad
• Raw beef salad
• Larb goong
• Laab hed

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