Chicken Làap / Chicken Larb Recipe – Paleo (Laotian Chicken & Herb Salad)

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This Chicken Larb Recipe is a keeper – healthy, low-carb & paleo!

Lovers of healthy, protein-rich meals will love today’s recipe for Chicken Larb Salad ! I brought it home with me from my last trip to Laos!

 

When traveling through hot and muggy Laos I had Chicken Larb Salad every single day. That’s how delicious it is.

 

Having signed up for a cooking class at the famous Tamarind Restaurant in Luang Prabang I had the opportunity to learn the recipes from the masters of Chicken Larb.

 

They serve a version with buffalo meat, which is delicious. Whenever we cook this easy low-carb dish at home we prefer to use ground chicken, though.

 

This Chicken Larb Salad is bursting with flavors from various herbs and spices. I am talking about fresh cilantro, dill, Thai basil, mint, lemongrass. Literally, all the herbs that scream SUMMER …

Fans of Asian Cuisine and healthy, quick low-carb or/and paleo meals will love this refreshing ground chicken and herb salad. It is so incredibly aromatic and refreshing.

 

This Paleo Chicken Laap/ Chicken Larb is serious green goddess stuff!  It has become my favorite healthy dish for spring and summer! I love to eat this whenever I feel kind of unhealthy and blah and makes me feel better every single time.

The recipe for traditional Laotian Chicken Laap / Chicken Larb is actually really easy! Yes, I know, you basically need to rob your grocery store’s herb island –  but it is really worth it!

Tips for making authentic Laotian Chicken Larb:

• This recipe uses Thai basil. It can be a bit hard to find. We get ours at Canadian Superstore, where the Asian veggies are.
• Thai basil has purple stems and the leaves are sturdier than floppy sweet basil. Its flavor is quite different from Italian sweet Basil. It tastes a bit of licorice and all over Thai basil is bolder and slightly spicier than the sweet kind.
• When buying lemongrass, choose stalks that feel firm, smell fragrant, and look fresh. You want to look for tight bulbs and pale to bright green stems and tops. The tops can be dry, but avoid any stalks that appear overly dried out, brown, or yellow.

What’s a good Thai Basil Substitute for making Paleo Chicken Larb:

You can use sweet basil. However, when using sweet basil in place of Thai basil, you may be able to replicate the Asian variety’s intensity by using a little more of it. Try using about one and a half times more sweet basil.

To get this licorice note that sweet basil is lacking, try adding some ground fennel seeds when frying the chicken. 1/8 tsp should be enough.

Variations on this Chicken Larb Recipe:

• You can make larb with any finely ground meat like turkey, pork or beef but it is also delicious with chopped tofu or even veggies.
• I like to eat it as is, but you can also serve it in lettuce leaves, as chicken larb lettuce wraps!

★ Did you make and love this paleo chicken larb recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

5 from 1 vote

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Chicken Laap / Chicken Larb Recipe - Paleo & Low-Carb

Chicken Laap / Chicken Larb is a traditional Laotian dish made from ground chicken and herbs. It is a healthy paleo warm chicken salad that is perfect for a low-carb diet.

Course Main Course

Cuisine Asian, Laotian

Keyword chicken larb recipe, ground chicken salad, laotian chicken salad recipe

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Servings 4 servings

Calories 300 kcal

Author Kiki Johnson

Ingredients

• 500 g organic chicken breast finely chopped
• 4 Tbsp white rice
• 2 Tbsp coconut oil
• 3 Tbsp lime juice
• Zest of 1 lemon
• 1 stalk lemongrass
• 1/2 bunch fresh mint
• 2- 3 Tbsp fresh dill chopped
• 1/2 bunch cilantro
• 1/2 bunch Thai basil
• 1/2 bunch spring onions
• 1-2 mild green chilies
• 1 garlic clove thinly sliced
• 1   Tbsp fish sauce or soy sauce
• 1/2 Tsp brown sugar or coconut sugar

Instructions

1. Roast the rice in a pan without adding any fat for about 4 minutes until golden and grind in your food processor until you have a coarse powder.
2. Chop herbs, spring onions, and garlic and peel and slice the lemongrass thinly. Juice and zest the limes and chop the meat into little pieces. Fry the meat in a very hot pan or a wok together with the spring onions, the chilies, and the garlic for about 2 or 3 minutes and add the fish sauce and sugar. Take off the heat and stir in the rice powder.
3. Mix with the fresh, chopped herbs and the rest of the ingredients in a bowl and serve with rice, fresh bread or cucumber slices.

Recipe Notes

• This recipe uses Thai basil. It can be a bit hard to find. We get ours at Canadian Superstore, where the Asian veggies are. 
• Thai basil has purple stems and the leaves are sturdier than floppy sweet basil. Its flavor is quite different from Italian sweet Basil. It tastes a bit of licorice and all over Thai basil is bolder and slightly spicier than the sweet kind.
• When buying lemongrass, choose stalks that feel firm, smell fragrant, and look fresh. You want to look for tight bulbs and pale to bright green stems and tops. The tops can be dry, but avoid any stalks that appear overly dried out, brown, or yellow.