Minced Chicken Larb with Roasted Rice and Fresh Herbs

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

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 developed and reviewed.

A vibrant Lao-inspired salad featuring tender chicken mince, zesty lime dressing, and fragrant herbs, served over steamed rice. This Thai-inspired salad recipe, ready in about 35 minutes, pairs boneless chicken thighs, fresh cilantro, fresh mint leaves 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 350 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.

Prep: 20 min Cook: 15 min Serves 4 Thai cuisine 350 cal/serving

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Ingredients

1 lb boneless chicken thighs
1/4 cup fresh cilantro
1/4 cup fresh mint leaves
1/4 cup roasted peanuts
2 green chilies
3 tbsp lime juice
1 tbsp fish sauce
1 tbsp palm sugar
1/4 cup roasted rice
1/4 cup shredded lettuce
1 cup jasmine rice

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Instructions

Step 1: Cook 1 cup jasmine rice according to package instructions until tender and fluffy, then set aside.
Step 2: Finely mince 1 lb boneless chicken thighs and place in a large bowl. Add 1/4 cup fresh cilantro, 1/4 cup fresh mint leaves, and 1/4 cup roasted peanuts, then mix thoroughly.
Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp fish sauce, and 1 tbsp palm sugar until sugar dissolves completely.
Step 4: Pour the lime mixture over the chicken mixture and toss until evenly coated, then fold in 1/4 cup roasted rice.
Step 5: Serve the larb over 1/4 cup shredded lettuce with the cooked rice on the side, ensuring all ingredients are well combined.