Larb gai (thai chicken salad)

Chicken second courses

This recipe is inspired by the Larb Gai at Summer Summer Thai Eatery in Emeryville, California. I ate it nearly every day for lunch for about 2 weeks, and I never tired of it—it was fresh, light, and satisfying. Summer Summer's larb is seasoned with toasted rice powder, which is so good, though I haven't missed it in my homemade larb—the herbs, shallots, scallions, and lime dressing provide plenty of flavor. I've been serving it as they do at Summer Summer (and many other Thai eateries) with steamed brown rice and lettuce leaves on the side. <br /> <br />Recipe adapted from this <a href="http://www.epicurious.com/recipes/food/views/larb-chicken-salad-5680">Bon Appétit recipe</a>.