Larb Gai: Minced Chicken Salad

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Lao minced chicken salad with aromatic herbs, fiery chili, and a tangy fish sauce base. The perfect balance of savory, sweet, and spicy flavors for a light yet satisfying meal. This Asian recipe, ready in about 22 minutes, pairs Chicken breast, Fish sauce, Lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 7 min Serves 2 Laotian cuisine 320 cal/serving

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Ingredients

200g Chicken breast
2 tbsp Fish sauce
3 tbsp Lime juice
1 tbsp Palm sugar
2 cloves Garlic
1 Red chili
1/4 cup Fresh mint
1/4 cup Fresh cilantro
2 Green onions
1 cup Shredded lettuce
1/4 cup Toasted rice

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Instructions

Step 1: Finely mince 200g chicken breast using a sharp knife or food processor until uniformly ground.
Step 2: In a bowl, combine minced chicken, 2 tbsp fish sauce, 3 tbsp lime juice, 1 tbsp palm sugar, 2 minced garlic cloves, and 1 finely chopped red chili. Mix thoroughly and let marinate for 10 minutes.
Step 3: While chicken marinates, chop 1/4 cup fresh mint, 1/4 cup fresh cilantro, and 2 thinly sliced green onions.
Step 4: Heat a skillet over medium heat. Add marinated chicken mixture and cook for 5-7 minutes, breaking into small pieces until fully cooked and no longer pink.
Step 5: Transfer cooked chicken to a serving plate. Top with 1/4 cup chopped mint, 1/4 cup chopped cilantro, and 2 sliced green onions. Serve with 1 cup shredded lettuce and 1/4 cup toasted rice on the side.