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Thai Chicken “Laab” Salad

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

For the dressing

  • (Double the following ingredients)
  • 2 Tbsp. freshly squeezed lime juice
  • 1/2 tsp. freshly minced ginger
  • 1 tsp. honey (preferably locally-produced)
  • 1/4 tsp. Thai chili garlic sauce, increase to taste preference
  • 1/8 tsp. salt (preferably sea salt)
  • 11/2 tsp. extra-virgin olive oil

For the salad

  • 1/3 pound extra-lean freshly ground chicken breasts
  • Cooking spray
  • 2 cups chopped romaine lettuce
  • 1/2 cup shredded carrot
  • 1/4 cup red onion slivers
  • 2 Tbsp. freshly chopped mint leaves
  • 2 Tbsp. freshly chopped cilantro leaves
  • 4 Tbsp chopped cashews


  1. In a small bowl, combine the lime juice, ginger, honey, chili garlic sauce and salt. Whisk, gradually adding the oil, until well blended.
  2. Lightly coat a small non-stick frying pan with cooking spray.
  3. Add chopped chicken to the pan, cook, breaking up into small chunks, for about 5 minutes, or until no longer pink.
  4. Remove cooked chicken from the heat. Stir in 1-1/2 Tbsp. of the dressing.
  5. In a large serving bowl, combine the lettuce, carrots, onions, mint and cilantro.
  6. Add the remaining dressing and toss until well blended.
  7. Top with the cooked chicken, blend.
  8. Plate the salads.
  9. Sprinkle each salad with the chopped cashew nuts.


  • ** NOTE: I recommend making even more dressing than the doubled recipe above in order to pass around to your family and/or guests to use more if desired.
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