Thai Inspired Larb Salad

This herbaceous, spicy and savory salad is fresh and light, making it perfect to enjoy on a hot summer day. Even though the directions make it seem like a stir fry, this dish is ideally served as a room-temperature salad.

TYPE SALAD
SERVES 4
DIFFICULTY EASY
PREP TIME 15 MIN
COOK TIME 15 MIN

Ingredients

  • 2 pounds of chicken breast minced
  • 3 tablespoon lemongrass minced
  • 1 red onion divided. Half minced, half thinly sliced
  • 4 cloves of garlic, minced
  • 1 teaspoon dried chile flakes
  • 1 tablespoon soy sauce
  • 3 tablespoon toasted rice powder
  • ¼ cup lime juice
  • 3 tablespoon fish sauce
  • 1 table diced Thai chili
  • 1 teaspoon honey
  • 2 tablespoon rice vinegar
  • ½ cup chopped Thai basil
  • ½ cup cilantro leaves and stems, chopped
  • ¼ cup sliced green onion
  • 2 watermelon radishes, sliced
  • ½ cup chopped mint leaves only
  • 4 to 6 Kaffir lime leaves, chopped
  • ½ cup cucumber, sliced
  • 2 shallots
  • ¼ cup high heat oil
  • 1 tablespoon neutral oil
  • lettuce wraps for serving
  • 1 teaspoon salt
  • ½ teaspoon pepper

Directions

  1. In the All-Clad Universal Pan, heat 1 tablespoon of neutral oil over medium heat. Add the lemongrass, minced red onion, dried chile flakes, and garlic. Sauté for roughly 3 minutes until very fragrant.
  2. Add the chicken to the pan, season with 1 teaspoon of salt and ½ teaspoon of pepper, and cook for 10 minutes or until the chicken liquid has evaporated.
  3. Add the soy sauce and toasted rice powder. Toss to combine, take off the heat, and let cool in the pan.
  4. Make the dressing in a large mixing bowl by combining the lime juice, fish sauce, diced Thai chili, honey, and rice vinegar.
  5. In a D3 Stainless 8 Inch Fry Pan over medium heat. Add ¼ cup of high heat oil such as grapeseed. When heated add the shallots and lightly fry them until they crisp. Remove from the heat and let sit on a paper towel.
  6. When the chicken mixture has cooled. Add the Thai basil, cilantro, green onion, mint, lime leaves, radish, sliced onion, and cucumber. Save a tablespoon of the herbs for garnish.
  7. Add the dressing and stir to combine.
  8. Garnish the pan with the fried shallots and the tablespoon of the reserved herbs. Serve with lettuce wraps.

Pro Tip:

Try chopping or mincing the meat instead of using ground. The dish will gain the appropriate texture. Using ground meat here will leave this dish having a mealy consistency.

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