Minced Chicken Salad (Laab)

A food processor makes fast work of chopping the chicken breast for this Thai salad. When simmering, don't overcook the chicken: It will get tough.

  • Total Time:
  • Servings: 4

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Ingredients

  • 8 ounces chicken breast
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 3 tablespoons water
  • 1 ounce shallot (about 1/2 large shallot), thinly sliced
  • 3 tablespoons plus 1 teaspoon fresh lime juice
  • 1/2 teaspoon cayenne or other spicy chile powder
  • 1 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoons finely chopped mint leaves
  • 2 tablespoons finely chopped cilantro
  • 4 iceberg lettuce leaves

How to make this recipe

  1. Cut the chicken into 1-inch chunks, then pulse in a food processor until coarsely chopped, about 10 one-second pulses.
  2. In a small saucepan, dissolve the salt and sugar in the water over medium heat. Add the chicken and simmer, stirring frequently, until the chicken is just cooked, about 3 minutes. Turn off the heat and add the shallot, lime juice, cayenne, fish sauce, mint and cilantro. Stir, then spoon into the lettuce cups and serve.
Contributed By Photo © Scott Hocker Published January 2014





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