Thai Ground Chicken Salad (Larb Gai)
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
For the chicken:
For the salad:
  • ¼ cup fresh cilantro, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh Thai basil (or regular basil) finely chopped
  • ½ cup cucumber, chopped
  • 2 tablespoon finely chopped red onions
  • 2 tablespoon fresh lemon juice (or lime juice)
  • 1 teaspoon raw honey
  • 2 teaspoon red wine vinegar
  • 1 teaspoon coconut aminos
  • 6-8 large romaine lettuce leaves
For cooking the chicken:
  1. Heat a skillet and when hot add the coconut oil. Then add the ground chicken along with the ginger, garlic, sea salt and the tigernut flour (if adding). Stir fry on medium heat stirring frequently for about 5 minutes until the chicken is cooked. Move the ground chicken towards the edges of the skillet and let cook on medium for another 5 minutes or so until most of the liquid in the center of the pan evaporates. Turn heat off and transfer the chicken to a large mixing bowl. Let the chicken cool for 10-15 minutes.
For making the salad:
  1. Once the chicken has cooled enough, add all the fresh herbs, cucumber and the onions into the mixing bowl with the chicken.
  2. Take a small mixing bowl and mix the lemon juice (or lime juice) with the honey, the red wine vinegar and the coconut aminos and pour this mixture into the larger mixing bowl (with the chicken) and toss everything well together. Check for seasoning and sprinkle more sea salt if needed.
  3. Serve salad by placing the chicken mixture over lettuce leaves.
Recipe by Autoimmune Wellness at