Larb-Style Chicken Salad with Roasted Rice Powder

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant, herb-packed minced chicken salad featuring toasted rice crunch and fresh lime dressing, served with steamed rice. This Thai-inspired salad recipe, ready in about 31 minutes, pairs chicken thigh meat, fresh mint leaves, fresh cilantro into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 480 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 12 oz chicken thigh meat
• 1/4 cup fresh mint leaves
• 3 tbsp fresh cilantro
• 2 tbsp green onions
• 2 tbsp roasted rice
• 3 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1/4 tsp red chile flakes
• 2 cups steamed jasmine rice

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Instructions

1. Step 1: Trim and finely mince 12 oz chicken thigh meat into 1/4-inch pieces. Heat a dry skillet over medium-high heat and cook chicken for 5-6 minutes until no longer pink, breaking into small bits with a spoon.
2. Step 2: While chicken cooks, finely chop 1/4 cup mint leaves, 3 tbsp cilantro, and 2 tbsp green onions. In a small bowl, whisk 3 tbsp lime juice, 1 tbsp fish sauce, 1 tsp palm sugar, and 1/4 tsp red chile flakes until sugar dissolves.
3. Step 3: Transfer cooked chicken to a large bowl, add 2 tbsp roasted rice, and pour lime dressing over. Toss gently until all ingredients are evenly coated. Serve immediately over 2 cups steamed jasmine rice.