Thai Chicken Larb Salad

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This Thai chicken larb is a bright, herb-packed salad with bold Southeast Asian flavor and a satisfying crunch. Ground chicken is tossed with lime juice, fish sauce, toasted rice powder, and fresh herbs for a bold, tangy bite.

Served chilled in crisp lettuce cups, it’s a classic Thai dish that comes together quickly and works as an appetizer or light meal.

Minced chicken salad with herbs in a white bowl, lime garnish.

Here’s Why This Larb Salad Recipe Works

Toasted rice powder adds depth and texture: Lightly toasting and grinding rice creates a nutty, aromatic powder that thickens the chicken mixture and gives larb its signature slightly coarse texture.

A bold, well-balanced dressing: Fresh lime juice brings sharp acidity, fish sauce delivers savory depth, and sesame oil, hoisin, and chili garlic sauce round things out with subtle sweetness and heat.

Fresh herbs provide contrast and lift: Mint, Thai basil, and cilantro are folded in at the end to keep their flavor vibrant, balancing the savory chicken with freshness.

Crisp lettuce keeps it clean and structured: Cold, tender lettuce leaves act as edible cups, adding crunch while keeping the salad light and preventing the filling from becoming soggy.

Three lettuce wraps with veggies, rice, and dipping sauce on a plate.

Key Ingredient Notes

Toasted rice powder: This is essential to larb’s texture and flavor. Toasting uncooked rice until fragrant, then grinding it finely, adds nutty depth and lightly thickens the chicken mixture.

Fish sauce: The primary seasoning in this dish, fish sauce brings saltiness and umami that can’t be replicated.

Fresh lime juice: Larb relies on bright acidity. Freshly squeezed lime juice gives the dressing its sharp, refreshing bite. Bottled juice won’t deliver the same flavor.

Lemongrass paste: This adds citrusy, aromatic notes without the need to break down fresh stalks. Look for it in the produce section near fresh herbs.

Fresh herbs: Mint, Thai basil, and cilantro should be fresh and vibrant. They’re added at the end to preserve their flavor and keep the salad tasting light and aromatic.

Lettuce: Soft yet crisp leaves like Little Gem or butter lettuce work best. They’re sturdy enough to hold the filling while staying tender and easy to wrap.

Ground chicken, shallots, and green onions being stirred in a skillet.

Recipe Tips

Toast the rice until fragrant: Stir constantly and remove from the heat once it turns golden and smells nutty to avoid burning.

Use proper heat for the aromatics: A hot pan helps the shallots, garlic, and lemongrass release their full flavor.

Cool before adding herbs: Mixing herbs into hot chicken will wilt them and mute their flavor.

Serve it chilled: Larb is traditionally enjoyed cold; warm filling will soften the lettuce and dull the texture.

Don’t overcook the chicken: Ground chicken cooks quickly. Pull it from the heat as soon as it’s just cooked through to keep it tender.

Season in stages: Add part of the dressing while the chicken is warm, then adjust at the end once everything is mixed.

Chop herbs just before mixing: Freshly chopped herbs hold their aroma and color better than ones cut too far in advance.

For another Thai-inspired dish with bold spice and bright flavor, the Thai Spicy Shrimp Rice Bowl is a great option for an easy, satisfying meal.

skillet with cooked chicken mixture, Thai basil, mint and cilantro

Your Questions, Answered

Can I make chicken larb ahead of time?

Yes. The chicken mixture can be made up to 24 hours in advance and stored covered in the refrigerator. Add the fresh herbs just before serving for the best flavor and texture.

What can I substitute for ground chicken?

Ground turkey or pork both work well and follow the same cooking method. For a lighter option, ground turkey is the closest substitute.

Do I have to make the toasted rice powder?

The ground rice is a defining element of larb. The nutty flavor and slightly coarse texture can’t be replicated with another ingredient.

Minced chicken salad with mint, green onions, lettuce, and sliced vegetables.

Larb Chicken Salad

This Thai chicken larb is all about balance; savory, tangy, fresh, and crisp. With bold seasoning, fragrant herbs, and the signature crunch from toasted rice powder, it’s a dish that feels both light and deeply satisfying.

Serve it chilled in lettuce cups for a classic presentation, or pair it with jasmine rice and fresh vegetables for a complete meal.

Lettuce wraps with minced chicken, rice, and lime wedge on plate.

If Thai flavors are your thing, this chicken larb fits right in. It shares the bright, aromatic balance you’ll find in our Thai Coconut Chicken Soup and Yellow Thai Coconut Chicken Curry. They are bold, fresh, and deeply savory without being heavy.

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