THAI INSPIRED CHICKEN SALAD😍
It’s heating up in San Diego, so no cook meals have been my jam. This salad takes flavor inspiration from a Thai Laap/Laab/Larb, but uses rotisserie chicken instead of the traditional minced meat for a quicker and easier way to get dinner on the table. It packs such a major flavor punch, you would have no idea it was as easy as tossing ingredients in a bowl and serving – the best kind of meals! Definitely no boring salads here. I took inspiration from a Laap recipe in Hawker Fare by James Syhabout, one of my favorite Thai cookbooks – highly recommend if you cook a lot of Thai food!
You’re gonna wanna make this ASAP!
Serves 2.
Ingredients:
For the Thai Inspired Chicken Salad:
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2 cups shredded rotisserie chicken
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¼ cup packed fresh mint
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¼ cup packed fresh cilantro
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2 green onions, whites and greens chopped
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1 shallot, sliced thinly
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3 birds eye chilies, sliced thinly (use less or more based on your spice preference)
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3 tbsps fish sauce (I prefer RedBoat)
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Juice from 2 large or 3 small limes
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2 tsps toasted rice powder (optional)*
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Green leaf lettuce + cucumbers for serving (optional)
*Toasted rice powder is a traditional ingredient in Thai salads. It can be found easily in Asian supermarkets, but you can also make your own. It is optional, so feel free to skip it if you don’t have Asian grocers close to you.
Directions:
For the Rotisserie Chicken Larb:
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Chop the mint and cilantro just slightly – you still want some whole leaves.
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Add the chicken, mint, cilantro, green onions, shallot, chilies, fish sauce, lime juice, and toasted rice powder to a bowl. Toss and taste to adjust seasonings.
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Let it sit in the fridge for at least 20 minutes or until you lose patience to let the flavors combine.
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Serve on top of green leaf lettuce with cucumbers or as is for a refreshing chicken salad!