This Thai meat-and-herb based salad boasts a variety of flavours and textures

Larb Gai, a Thai minced chicken salad is a sweet, salty and sour dish at once. Though chicken is used here, it can also be made with beef, pork, turkey, or duck. But things you can’t do without in this dish are shallots or red onions and fresh cilantro and mint leaves.


1 lb boneless skinless chicken breast, minced

2 spring onions, chopped

1 tablespoon roasted rice powder

3 tablespoons chopped fresh cilantro

½ teaspoon cayenne pepper

2 tablespoons chopped shallots

1 teaspoon garlic and red chilli paste

3 tablespoons chopped mint leaves

2 tablespoons lime juice

1 ½ tablespoons fish sauce

Thinly sliced cabbage or lettuce, for serving

Fresh cilantro stem, for garnish


Heat non-stick skillet over medium heat. Add chicken, stir until cooked well. Drain excess liquid. Add fish sauce and lime juice. Toss all together with cilantro, onion, mint, cayenne, rice powder, shallots, and ground garlic paste. Adjust seasoning to taste. Serve immediately over lettuce leaves or thinly sliced cabbage. Garnish with cilantro sprigs.

About the chef

Chef Dalip Kumar, Executive Chef, The Pink Room, a café-restro bar in Hauz Khas Village has over 15 years of experience in hospitality industry. He mastered his skills as a Commi Chef from his days with Taj Palace hotel in New Delhi where he pampered food lovers with delectable Italian cuisine.

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