Chicken And Oats Larb Salad Recipe

A traditional Lao meat salad, larb is also eaten in northern Thailand, where it was introduced by immigrants from Laos. The light concoction of minced chicken with Asian spices is an explosion of flavours. Protein-rich chicken boosts strength while fibre-rich oats boosts slow-releasing energy. Serve this tangy platter as a healthy start to meals.

Cooking time
30 min


    • Saffola Natural Oats-Plain 1 cup 
    • Saffola Tasty-Pro Weight Watcher Oil 1 tsp
    • Chicken, minced 2 cups
    • Chilli flakes 1 tbsp
    • Fish sauce 1 tbsp
    • Lime juice 4 tbsp
    • Onion, finely chopped 4 tbsp
    • Spring onions, finely chopped 2 tbsp
    • Sugar 1 tsp
    • Salt 1 tsp
    • Mint leaves, finely chopped 1 cup


How to make Chicken And Oats Larb Salad

    • Dry roast Saffola Natural Oats-Plain until golden. Keep aside.
    • Heat Saffola Tasty-Pro Weight Watcher Oil in a pan.
    • Add minced chicken and cook for 7-8 minutes, stirring continuously, until the chicken is cooked through, and no longer pink. Transfer to a bowl.
    • Add chilli flakes, fish sauce, lime juice, onions, spring onion, sugar, salt and mint leaves (saving few for garnish). 
    • Mix the ingredients thoroughly, so that the chicken is well coated. 
    • Finally, add roasted oats to the mix and toss all together. 
    • Transfer to a serving bowl and garnish with mint leaves. 
    • Serve as the first course for lunch or as a light standalone meal.


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