Thai Chicken Larb Salad


500 g chicken mince

1 tbsp. coconut oil

1 tbsp. grated fresh ginger

1 stalk lemon grass, chopped

2 fresh red chilies, chopped

2 cloves garlic, chopped

3 tbsp. fresh lime juice  

1 tbsp. sesame oil

1 tbsp. tamari soy sauce

1 tsp. honey

1 Spanish onion, thinly sliced

2 tbsp shredded fresh mint

1 cup coriander leaves

1 small head cos or ½ small head iceberg lettuce, leaves separated


In a frying pan over medium heat add the coconut oil, ginger, lemongrass, chilies and garlic and cook for a minute. Add chicken and cook for a further 5 minutes, leave to cool.

In a jar combine the lime juice, soy sauce, sesame oil and honey pour over chicken.

Place all remaining ingredients into a bowl, including the chicken, and gently toss.

Serving in individual bowls will a little coriander on top.