A Bright, Punchy Thai Salad You’ll Make on Repeat
This Thai Chicken Larb Salad is fresh, zippy and loaded with herbs, lime and chilli. It’s quick to make, light yet satisfying, and exactly the kind of bold Thai flavour you’ll keep coming back to.
Thai Chicken Larb, also known as Larb Gai, is one of those dishes that hits every flavour note at once: salty, sour, spicy and fresh. It’s a classic Thai minced meat salad that’s tossed with lime juice, fish sauce, chilli and a big handful of herbs, then finished with toasted rice for a subtle nutty crunch.
This version uses chicken mince for a lighter, cleaner flavour, making it perfect for warm days, easy lunches, or when you want something that feels fresh but still satisfying. It comes together in minutes and delivers that unmistakable Thai punch without needing a long list of ingredients or complicated techniques.
Why You’ll Love This Thai Chicken Larb
- Big Thai flavours – Lime, fish sauce, chilli and herbs give you that proper Thai sweet-sour-salty punch.
- Fresh and light – No heavy sauces or oils, just clean, vibrant ingredients.
- Fast to make – Ready in about 20 minutes from start to finish.
- Healthy but satisfying – High-protein chicken with loads of fresh herbs and crunch.
- Perfect for sharing – Serve it with lettuce cups, rice or veggies and let everyone help themselves.
- Customisable heat – Make it mild or fiery depending on how much chilli you add.
Ingredients for Thai Chicken Larb Salad + Dressing
Thai larb is all about fresh, bold ingredients and a perfectly balanced dressing. You don’t need a long list, just good quality basics that shine.
- Chicken mince – Lean, juicy and quick to cook, it absorbs the bold Thai flavours beautifully.
- Fresh lime juice – The backbone of the dressing, giving larb its bright, zesty tang. Always use fresh limes for the best flavour.
- Fish sauce – Adds salty, savoury depth and that unmistakable Thai umami (Megachef is a great choice).
- Brown sugar – Just enough sweetness to balance the lime and fish sauce.
- Dried chilli flakes – Brings heat without overpowering the dish — easy to adjust to taste.
- Fresh coriander – Adds freshness and that classic Thai herb flavour.
- Fresh mint – Lifts the salad and keeps it light and aromatic.
- Spring onions – Provide crunch and a mild onion bite.
- Eschalots – Add a sharper, slightly sweet onion flavour.
- Fresh red chilli – For colour, heat and a fresh chilli kick.
- Ground toasted rice (optional but recommended) – Adds nutty flavour and a gentle crunch that soaks up the dressing and makes larb extra special.
Serving Suggestions
This Thai Chicken Larb is incredibly versatile and works just as well for a light lunch as it does for a share-style dinner. Spoon it into crisp lettuce cups for a fresh, hands-on meal, or serve it alongside steamed jasmine rice or rice noodles if you want something more filling. It’s also beautiful piled onto a platter with sliced cucumber, cabbage, green beans and extra herbs so everyone can build their own perfect bite. A squeeze of extra lime and a little chilli on the side takes it over the top.
Storage
Larb is best enjoyed fresh, when the herbs are vibrant and the flavours are at their peak. That said, leftovers can be stored in an airtight container in the fridge for up to 2 days. The herbs will soften over time, but the flavour will still be delicious. Give it a gentle stir and a fresh squeeze of lime before serving again.
Frequently Asked Questions
Is Thai chicken larb spicy?
Traditionally, yes – but this version is easily adjustable. You can add more or less chilli to suit your own heat tolerance.
Can I make this ahead of time?
You can prep the dressing and slice the herbs and vegetables ahead of time, but for the best flavour and texture, toss everything together just before serving.
What can I use instead of chicken?
Larb works beautifully with pork, beef, turkey or even duck. Just cook the mince the same way.
Do I have to use toasted rice?
It’s optional, but highly recommended. It adds a subtle nutty flavour and a gentle crunch that really makes the dish feel authentic.
Is larb healthy?
Yes – it’s high in protein, low in fat, and packed with fresh herbs and flavour without heavy sauces.
Fresh, zesty and packed with bold Thai flavour, this Chicken Larb Salad is one of those recipes you’ll keep coming back to. If you give it a go, I’d love to hear what you think – leave a comment below and tell me how you served it or any twists you added 🌿🌶️
More Thai Recipes:
- Thai Green Prawn Curry (Easy 20-Minute Recipe)
- Thai Basil Chicken Wings (Pad Krapow Gai)
- The Ultimate Baked Pumpkin Thai Red Curry
- Grilled Thai Chicken Skewers (Gai Yang Recipe)
- Thai Basil Beef Stir-Fry (Healthy)
- Creamy Thai Panang Pumpkin Soup
- Thai Basil Pesto with Peanuts, Lime and Garlic
- Crispy Thai Prawn and Pork Spring Rolls
- Thai Pork Cakes with Cucumber Dipping Sauce
Thai Chicken Larb Salad
Ingredients
- 500g chicken mince (can substitute with pork, beef or turkey mince)
- 1 cup liquid chicken stock
- 3 spring/green onions
- 4 small eschalots (or 1 small red onion)
- 1 long red chilli
- ½ bunch coriander
- ⅓ bunch mint
- 1 tablespoon ground toasted rice (optional – see notes)
DRESSING
- ⅓ cup fresh lime juice
- ¼ cup fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried red chilli flakes
Instructions
make the dressing
- Combine lime juice, fish sauce, brown sugar and dried chilli flakes in a small jar. Shake until the sugar dissolves. Set aside.
prep the fresh ingredients
- Thinly slice the spring onions, eschalots and red chilli. Pick and roughly chop coriander and mint leaves.
cook the chicken
- Bring chicken stock to the boil in a saucepan. Add chicken mince with a pinch of salt and cook for 4–5 minutes, breaking up any clumps, until cooked through. Drain well. Allow to cool slightly.
assemble the salad
- Transfer chicken to a large bowl. Add the herbs, spring onions, eschalots, chilli, toasted rice (if using) and dressing. Toss gently until well combined.
serve
- Spoon onto a platter or into lettuce cups. Serve with steamed rice, fresh vegetables or extra herbs if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified - Adjust the heat: Use more or less chilli flakes to suit your taste. Leave out fresh chilli for a milder version.
- Toasted rice: Optional but highly recommended. Adds a nutty aroma and subtle crunch that absorbs the dressing beautifully. See below for a quick how-to.
- How to Toast Rice: Dry-fry ⅓ cup glutinous (sticky) rice in a pan over low heat with 1–2 torn kaffir lime leaves, stirring often, until lightly golden and fragrant. Cool completely, then grind to a coarse powder in a mortar and pestle. Store in an airtight jar and use as needed.
- Herbs matter: Fresh coriander and mint are key to authentic flavour — don’t skip them.
- Protein swaps: Chicken can easily be substituted with pork, beef, turkey or duck mince.
- Make ahead: You can prepare the dressing and chop the herbs in advance, but toss everything together just before serving for maximum freshness.
- Serving ideas: Serve in lettuce cups, over steamed sticky or jasmine rice, or with a platter of fresh vegetables. A squeeze of lime and extra herbs finish it perfectly.
- Storage: Best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Stir in fresh lime before serving.
Was wonderful. Very easy to make and full of flavour. Served it in lettuce leaves.
So glad you enjoyed it! 😋 Thank you for the 5 star review