Spicy Chopped Chicken

This is laab’s laid-back cousin.

Cooked chicken breast gets chopped and tossed with shallots, scallions, hot pepper rings, lemon juice, soy sauce, and a pinch of chili powder for a cold chicken salad that’s bright, herbaceous, and lively with heat.

Fresh mint and cilantro scattered on top bring that unmistakable Thai fragrance.

No cooking involved (beyond whatever chicken you already have on hand), which makes this a brilliant hot-weather lunch or a lightning-fast appetizer served over plain rice.

Kitchen Tips

• Chop the chicken into small, uniform pieces so every bite picks up the dressing and herbs evenly.
• Use a serrano pepper for more heat or a jalapeño with seeds removed for milder warmth. The recipe leaves room to dial it to your preference.
• Serve immediately after tossing. The fresh herbs and lemon juice are at their most vibrant right after mixing.

Variations

• Add roasted peanuts or cashews for crunch and richness.
• Stir in a teaspoon of fish sauce instead of soy for a more authentic Thai larb flavor.
• Serve in lettuce cups instead of over rice for a lighter, low-carb presentation.