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Chicken (Laab) Spicy Salad

This chicken (laab) spicy salad recipe is courtesy of some friends who took a cooking class while on vacation in Thailand. 


Now the heat in Asian cuisine typically comes from bird’s eye chili peppers.   So this pepper ranks between 50,000 and 100,000 on the scoville scale.   While its heat is hotter than a jalapeño it’s not as hot as a habanero.  When shopping for ingredients, if you can’t find bird’s eye chili peppers, a good substitute is the diablo chili pepper.  And its scoville ranking is between 60,000 and 100,000 so the heat is very similar to the bird’s eye chili.

It should be noted that peppers are an integral part of the Asian, Hispanic and Indian cultures.  Oftentimes water quality in some of these areas of the world isn’t always ideal.  So it’s no wonder that peppers are in many of their dishes because they can reduce parasites and bacteria.

Another interesting tidbit regarding this chicken (laab) spicy salad comes via the ingredient Coriander.    Often referred to as culantro, saw tooth coriander, spiny cilantro, or long leaf coriander.  When compared to the familiar cilantro, coriander has a long leaf with serrated edges.  Furthermore its flavor is 10 times stronger.  Whereas cilantro is a delicate annual plant which is why it’s often added after cooking.  On the other hand, coriander is biannual and can handle high heat.  Thus making it a perfect addition for a bit of freshness in this Thai dish.  Of course, this fresh herb might not be available at your local grocery so look for it at the international markets.  Considering that I went to 3 different stores, if you have a Thai/Asain market nearby you might want to start there.  


Chicken (Laab) Spicy Salad

  • Author: Andie Cumber
  • Prep Time: 5 Minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Keto


1 piece dried chili
1 tsp monkfruit
2 tsp fish sauce
½ – 1 tsp chili powder
1 cooking spoon water

1 lbs Ground chicken
1 ½ Tbsp shallots
1 tsp scallions
1 tsp coriander
1-2 saw coriander (leaves)  1 tsp
1 Bag of cauliflower rice
1 bag of green beans


  • Heat water in a wok over low heat
  • Place the ground chicken in the wok and stir until done
  • Add the shallots and other seasonings
  • Cook the cauliflower rice and green beans in the microwave following the directions on the bag
  • Serve the chicken laab on top of a bed of cauliflower rice
  • Garnish with green beans




This recipe is meant to be served as a salad.  But I enjoyed its spicy freshness so much that I could easily have this as meal.  In that event the serving size would change to 2.

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  • Serving Size: 1/2 cup
  • Calories: 932
  • Sugar: 6g
  • Sodium: 1438 mg
  • Fat: 50g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9.75g
  • Carbohydrates: 8 net
  • Fiber: 6g
  • Protein: 110g
  • Cholesterol: 485mg