Spicy chicken larb-style salad recipe
Created by The Tesco Recipes team
Larb is a popular Thai salad that's made with mince. This chicken version is flavoured with lemongrass and ginger, then served on a bed of crunchy lettuce and cucumber. Refreshing and a little spicy, this is a lovely salad for those warmer summer months.
See method- Serves 2
- Takes 25 mins
- 425 calories / serving
- Dairy-free
Ingredients
- ½ tbsp vegetable oil
- 500g pack chicken mince
- 100g green beans, halved
- knob fresh ginger, finely grated
- 2 garlic cloves, finely chopped
- 1 lemongrass stalk, finely chopped
- ½-1 red chilli (depending how hot you like it), finely chopped
- 1 lime, ½ zested and juiced, ½ cut into quarters to serve
- 3 tsp fish sauce
- 2 tbsp reduced-salt soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 15g fresh mint, leaves finely chopped
- 15g fresh coriander, finely chopped
- 1 Little Gem lettuce, leaves separated
- ⅓ cucumber, finely sliced into batons
- crispy onions, to serve
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Shop ingredientsEach serving contains
- Energy
- 1785kJ 425.0kcal
- Fat
- 18g
- Saturates
- 4g
- Sugars
- 7g
- Salt
- 3.1g
of the Reference intake
Carbohydrate 12.9gProtein 51.1gFibre 3.7g
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Sign in to shopMethod
- Heat the oil in a frying pan over a high heat and add the chicken mince. Fry for 5-6 mins until starting to turn crispy. You might need to drain the fat/juices from the mince, then return to the pan to get it crispy. Add the green beans for the final 2 mins.
- Turn the heat down to medium and add the ginger, garlic, lemongrass and chilli. Cook for 2-3 mins until fragrant.
- Stir in the lime zest and juice, fish sauce, soy sauce, rice wine vinegar, sesame oil and the mint and coriander. Cook for a couple more mins.
- Arrange the lettuce leaves and cucumber batons in bowls and divide the larb between the bowls. Top with crispy onions and a lime wedge and serve immediately.
- See more Summer salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
