Naked Rivals

Chicken Laab Salad with Lime Dressing

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Servings:   4
Preparation:  40 minutes
Cooking time:  10 minutes


1 lemongrass stem (white part only), sliced
3 shallots, roughly chopped
4 garlic cloves, roughly chopped
2 tbs peanut oil
400g minced chicken
200g green beans, chopped
2 tbs toasted rice powder
2/3 cup chopped coriander, plus extra sprigs to serve
2/3 cup chopped mint, plus extra sprigs to serve
Salt flakes to season, if needed
Steamed rice to serve
½ butter/oak lettuce
250g baby cucumbers, cut into wedges
Fried shallots to serve


6 cubes of Naked Rivals lime juice, thawed
2 tbs fish sauce
2 tbs brown sugar
2-3 long red chillies, seeds removed and finely chopped


  1. In a small food processor, combine lemongrass, shallots and garlic and pulse to finely chop.
  2. In a wok or large frying pan, heat oil over high heat. Add chicken and cook for 5-6 minutes, breaking up lumps, until browned.
  3. Add lemongrass mixture and beans to the chicken and cook for 2-3 minutes. Remove wok or pan from the heat.
  4. For the Lime Dressing, combine lime juice, fish sauce, sugar and chilli in a small bowl and stir to dissolve sugar.
  5. Add dressing, rice powder and herbs to the chicken and stir through. Season with salt if needed.
  6. Serve steamed rice in bowls and top with chicken and fried shallots. Serve lettuce, a few extra sprigs of herbs and cucumber beside.


Toasted rice powder is available in specialty Asian grocers. To make your own, toast 1/3 cup of glutinous rice in a large frying pan over medium heat until golden. When completely cool, use a small food processor or mortar and pestle to grind to a fine crumb consistency. Store in a sealed jar at room temperature for up to 2 weeks or in the fridge for up to 2 months.

Leave the seeds in the chilli if you like the heat.

Handy Tip:

Minced pork is also delicious to use in this recipe.