Thai Larb Gai (High-Protein Chicken Salad)

Serves 4 | Prep: 15 minutes | Cook: 10 minutes

Nutritional Information (Per Serving)

• Calories: 185
• Protein: 32g
• Carbs: 6g
• Fat: 4g
• Fiber: 2g

Ingredients

For the Larb:

• 1.5 lbs (680g) ground chicken breast (93/7 lean)
• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice (about 2-3 limes)
• 1 tablespoon rice vinegar
• 1-2 teaspoons red chili flakes (adjust to taste)
• 2 tablespoons toasted rice powder (see instructions below)
• 1 medium shallot, finely minced
• 3 green onions, thinly sliced
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup fresh cilantro leaves, roughly chopped
• 2 tablespoons fresh Thai basil (or regular basil), chopped

For Serving:

• Butter lettuce leaves or iceberg lettuce cups
• Cucumber slices
• Cherry tomatoes, halved
• Lime wedges

Optional Bodybuilder Additions:

• Cauliflower rice (for extra volume)
• Brown rice (for carb loading days)

Instructions

Make Toasted Rice Powder:

1. Heat a dry skillet over medium heat
2. Add 2 tablespoons uncooked jasmine rice
3. Toast for 5-7 minutes, stirring frequently, until golden brown and fragrant
4. Let cool completely, then grind in a spice grinder or mortar and pestle until fine
5. Set aside (can be made ahead and stored)

Prepare the Larb:

1. Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add ground chicken and break it up with a wooden spoon. Cook for 6-8 minutes until fully cooked and no pink remains. Do not add oil – the chicken will release its own moisture.
2. Season: Remove from heat and let cool for 2-3 minutes. Add fish sauce, lime juice, and rice vinegar. Mix well.
3. Add Aromatics: Stir in minced shallot, chili flakes, and toasted rice powder. The rice powder will absorb excess moisture and add authentic texture.
4. Fresh Herbs: Add green onions, mint, cilantro, and basil. Toss gently to combine. Taste and adjust seasoning – you want a balance of salty (fish sauce), sour (lime), and spicy (chili).
5. Rest: Let the larb sit for 5 minutes to allow flavors to meld.

Serving Suggestions

For Cutting Phase:

• Serve in butter lettuce cups with cucumber and tomato
• Pair with a side of steamed broccoli

For Bulking Phase:

• Serve over 1 cup cooked jasmine rice
• Add sliced avocado for healthy fats

Meal Prep Option:

• Store larb separately from lettuce
• Keeps in refrigerator for 3-4 days
• Serve cold or at room temperature

Pro Tips for Bodybuilders

1. Protein Boost: Use 99% fat-free ground chicken breast or add 1 scoop unflavored collagen powder
2. Volume Addition: Mix in finely diced cucumber for extra crunch and hydration
3. Macro Flexibility: Adjust lime juice and fish sauce to taste without adding calories
4. Spice Control: Start with less chili – you can always add more
5. Make-Ahead: Larb tastes even better the next day as flavors develop

Ingredient Substitutions

• Fish Sauce: Use tamari or coconut aminos (reduce sodium)
• Rice Powder: Crushed rice cakes or skip entirely
• Thai Basil: Regular basil or more mint
• Shallots: Red onion, finely diced

Storage

• Refrigerate up to 4 days in airtight container
• Do not freeze (herbs will lose texture)
• Best served within 24 hours for optimal freshness

This authentic Thai recipe delivers serious protein without the heavy sauces found in many Southeast Asian dishes. The fresh herbs and lime keep it light and refreshing – perfect post-workout fuel.