This No-Cook Thai Chicken Salad Begins With a Rotisserie Chicken

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.