Low-Carb Thai Larb Salad (Spicy Minced Chicken)
A refreshing and spicy Thai larb salad made with minced chicken, fresh herbs, chili, and lime. Light, flavorful, and perfectly keto-friendly.
Ingredients
- 1 lb ground chicken (or turkey/pork)
- 1 tbsp avocado oil or olive oil
- 2 garlic cloves (minced)
- 1 shallot (finely chopped)
- 1-2 fresh red chilies (finely sliced (adjust to taste))
- 2 tbsp fish sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili flakes (optional, for extra heat)
- 1 tsp ground toasted rice powder (optional, traditional but can be skipped for strict keto)
- ½ cup fresh cilantro (chopped)
- ½ cup fresh mint leaves (chopped)
- 2 green onions (chopped)
- Lettuce leaves (butter lettuce, romaine, or cabbage for serving)
- Lime wedges for garnish
Instructions
- 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.
- Step 2: Add garlic, shallot, and fresh chili to the pan. Stir-fry for 1–2 minutes until fragrant.
- Step 3: Remove from heat and stir in fish sauce, lime juice, and chili flakes. Mix well.
- Step 4: Add cilantro, mint, and green onions. Toss gently to combine.
- Step 5: Spoon the mixture into lettuce leaves or cabbage cups. Garnish with lime wedges and extra chili if desired.