Kaffir Lime Chicken Salad
Experience the vibrant flavors of Northern Thailand with this refreshing and aromatic Chicken Salad, inspired by the celebrated dish known as 'Larp' or 'Laap' from Chiang Mai. This dish features minced chicken infused with the bright zest of kaffir lime leaves, the fragrant notes of lemongrass, and the heat of chili peppers, all brought together by the punchy acidity of fresh lime juice and the umami depth of Thai fish sauce. Perfect as a light meal or a shared platter, this salad not only delights the palate but also brings a touch of Thai culinary tradition to your table. Simple to prepare, it promises to impress with its bold flavors and vibrant presentation.
4
Servings
200
Calories
11
Ingredients
Ingredients
minced chicken
1 lb (ground)
lemongrass
1 stalk (root trimmed, finely chopped)
kaffir lime leaves
3 leaves (finely chopped)
red chilies
4 (seeded and chopped)
fresh lime juice
4 tablespoons (freshly squeezed)
Thai fish sauce
2 tablespoons (none)
rice
1 tablespoon (roasted and ground)
spring onions
2 (finely chopped)
fresh cilantro leaves
2 tablespoons (chopped)
salad leaves
to garnish (fresh)
mint sprigs
to garnish (fresh)
Instructions
1
In a large non-stick frying pan, heat over medium heat. Add the minced chicken and moisten it with a splash of water to prevent sticking. Stir constantly for 7-10 minutes, or until the chicken is cooked through and no longer pink. Drain off excess fat and set aside.
2
While the chicken is cooling, prepare the lemongrass by trimming the lower 2 inches of the stalk, then finely chop it.
3
In a large mixing bowl, combine the cooked chicken, chopped lemongrass, kaffir lime leaves, chopped red chilies, fresh lime juice, Thai fish sauce, roasted and ground rice, chopped spring onions, and fresh cilantro. Mix thoroughly until well combined.
4
Note: To prepare the roasted ground rice, place uncooked rice in a dry skillet over low heat. Cook, stirring frequently, until the rice turns light brown, then grind into a fine powder. This step is crucial as the rice helps to bind the ingredients together.
5
Transfer the chicken mixture into a serving bowl. Garnish with additional sliced kaffir lime leaves, fresh salad leaves, and sprigs of mint for a beautiful presentation. Serve chilled or at room temperature for best flavor.
Nutrition Information
8.75g
Fat
10g
Carbs
18.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Kaffir Lime Chicken Salad.
What traditional Thai dish inspired this recipe?
This dish is inspired by the celebrated Northern Thai dish known as Larp or Laap.
Which region of Thailand does this salad represent?
It features flavors from Northern Thailand, specifically inspired by dishes from Chiang Mai.
How many servings does this recipe provide?
This recipe makes 4 servings.
What are the calories per serving?
Each serving contains approximately 200 calories.
How much protein is in one serving of Kaffir Lime Chicken Salad?
There are 18.75g of protein per serving.
What is the fat content per serving?
The fat content is 8.75g per serving.
How many carbohydrates are in each serving?
There are 10g of carbohydrates per serving.
What type of meat is used in this recipe?
The recipe calls for 1 lb of ground (minced) chicken.
How should the chicken be cooked?
Cook the minced chicken in a non-stick frying pan over medium heat for 7-10 minutes until no longer pink.
Why do you add water to the pan when cooking the chicken?
A splash of water is added to moisten the chicken and prevent it from sticking to the pan.
How do you prepare the lemongrass?
Trim the lower 2 inches of the stalk and then chop it finely.
How many kaffir lime leaves are needed?
The recipe requires 3 finely chopped kaffir lime leaves.
How many red chilies are used and how should they be prepared?
Use 4 red chilies, seeded and chopped.
What provides the acidity in the salad dressing?
Acidity is provided by 4 tablespoons of freshly squeezed lime juice.
What is the source of umami in this dish?
Thai fish sauce provides the umami depth.
What is the purpose of roasted ground rice in this salad?
The roasted ground rice acts as a binder for the ingredients.
How do you make roasted ground rice?
Place uncooked rice in a dry skillet over low heat until light brown, then grind it into a fine powder.
Which fresh herbs are included in the mixture?
The mixture includes chopped spring onions and fresh cilantro leaves.
What temperature should the salad be served at?
It is best served chilled or at room temperature.
What are the recommended garnishes?
Garnish with additional sliced kaffir lime leaves, fresh salad leaves, and sprigs of mint.
Is this recipe considered easy to make?
Yes, it is categorized as an easy recipe with simple preparation steps.
How many total ingredients are used in this recipe?
There are a total of 11 ingredients.
Is this dish suitable for a light meal?
Yes, it is perfect as a light meal or as part of a shared platter.
What kind of flavor profile can I expect?
Expect a vibrant, aromatic profile with zest, spice, acidity, and umami depth.
What should I do after cooking the chicken?
Drain off any excess fat and set the chicken aside to cool slightly before mixing.
Is there any fiber or sugar in this recipe?
The provided nutritional data does not list values for fiber or sugar.
What tags are associated with this recipe?
Tags include Thai cuisine, salad, one dish meal, healthy, and Northern Thailand.
What type of rice should be used for the roasted rice powder?
The recipe specifies using uncooked rice that is then toasted and ground.
Is this a traditional Chiang Mai dish?
Yes, it is based on the traditional culinary tradition of Chiang Mai in Northern Thailand.