Low-Carb Thai Larb Salad (Spicy Minced Chicken)

Step 1: Heat oil in a large skillet over medium-high heat. Add ground chicken, breaking it apart as it cooks, until no longer pink.

For this step: 1 lb ground chicken (or turkey/pork), 1 tbsp avocado oil or olive oil

Step 2: Add garlic, shallot, and fresh chili to the pan. Stir-fry for 1–2 minutes until fragrant.

For this step: 2 garlic cloves (minced), 1 shallot (finely chopped), 1 tsp chili flakes (optional, for extra heat)

Step 3: Remove from heat and stir in fish sauce, lime juice, and chili flakes. Mix well.

For this step: 2 tbsp fish sauce, 2 tbsp lime juice (freshly squeezed), 1 tsp chili flakes (optional, for extra heat)

Step 4: Add cilantro, mint, and green onions. Toss gently to combine.

For this step: ½ cup fresh cilantro (chopped), ½ cup fresh mint leaves (chopped), 2 green onions (chopped)

Step 5: Spoon the mixture into lettuce leaves or cabbage cups. Garnish with lime wedges and extra chili if desired.

For this step: 1 tsp chili flakes (optional, for extra heat), Lettuce leaves (butter lettuce, romaine, or cabbage for serving), Lime wedges for garnish