| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 0 mins | 0 mins |
| 1. | To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar and pestle or spice mill. |
| 2. | Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through. |
| 3. | Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, fish sauce, lime juice, chiles, and ground rice; mix well and set aside. |
| 4. | On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro. |
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There are 555 calories in 1 serving of Thai Chicken Larb Salad.
Calorie split: 60% fat, 11% carbs, 29% protein.
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| Serving Size | 1 serving |
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