Lao Laab Gai

Laab, a bright and spicy cold salad, couldn’t be easier. Precooked chicken is the time-saving ingredient that makes this recipe the answer to what to make when it’s too hot to cook.

Total Time: 20 mins
Servings: 4

For a speedy version of this spicy and tart Lao chicken dish, chef Thip Athakhanh calls for shredded rotisserie chicken. Served as a cold main course, the salad contains cilantro, mint, lemongrass, red onion, and a laab seasoning mix that includes toasted rice powder with nutty notes.

What’s the best way to shred a cooked rotisserie chicken?

The best way to shred chicken is to pull it into pieces using your hand or two forks — one to hold the meat steady and the other to tear it into smaller pieces. You can also quickly shred cooked chicken in a stand mixer using a paddle attachment.

Shred the meat while the chicken is still warm (but not hot) for the easiest shredding.

If I want to cook chicken instead of using rotisserie, how much raw chicken should I get?

Plan on buying about ¾ to 1 pound of boneless meat.

Notes from the Food & Wine Test Kitchen

Find laab seasoning powder (such as Lobo Laab-Namtok Seasoning Mix) at Asian grocers or online at siamstore.us.

Suggested pairing

A fragrant Australian Riesling, like Pewsey Vale Dry Riesling, nicely complements this main-dish salad.

Make ahead

While best served immediately, the laab can be stored in an airtight container in the refrigerator for up to two days.

Ingredients

• 3 cups shredded rotisserie chicken

• 1/2 cup fresh cilantro

• 1/2 cup thinly sliced red onion

• 1/2 cup chopped scallions (about 4 scallions)

• 1/4 cup chopped fresh mint

• 2 tablespoons finely chopped lemongrass (about 2 stalks)

• 1 tablespoon fresh lime juice

• 2 teaspoons fish sauce, plus more to taste

• 2 teaspoons laab seasoning powder, plus more to taste and for serving

• 2 fresh red Thai chiles, thinly sliced

• 2 makrut lime leaves, stemmed and finely chopped (optional)

• Sliced cucumbers, lettuce, and steamed rice or sticky rice, for serving

Directions

1. Toss together chicken, cilantro, onion, scallions, mint, lemongrass, lime juice, fish sauce, laab powder, chiles, and lime leaves (if using) in a large bowl until well combined. Season to taste with additional fish sauce and laab seasoning powder, if desired.

2. Transfer to a platter; garnish with cucumbers, cabbage, or lettuce. Sprinkle with a pinch of additional laab seasoning before serving. Serve with cucumber, steamed rice, sticky rice, or alone as a lettuce wrap.

Originally appeared in Food & Wine magazine, June 2025