Total Time
Prep 20 mins
Cook 20 mins

Occasionaly served warm in restaurants, I prefer the room temperature version. Use leftover roast chicken, or ready cooked barbecued chicken for convenience. You can find the ingredients in Thai or some oriental markets

Ingredients Nutrition


  1. Grill or broil the chicken until just cooked through. Allow to cool and remove skin and bones. Chop the meat very finely. Use only the tender white portion of the lemon grass and cut into thin slices. Slice out the mid-ribs from the lime leaves and shred the leaf very finely.
  2. Put the chopped chicken meat in a bowl and mix with the chopped lemon grass, shredded lime leaf, roasted rice powder, cayenne, scallions, mint, red onion and cilantro. Combine fish sauce, lime juice and palm sugar. Pour over the chicken mixture and combine well.
  3. Serve with cabbage leaves and garnished with extra mint. To eat, pick up a cabbage leaf and "pinch" or roll up some chicken salad in it.
Most Helpful

This is excellent! I love ordering larb gai at my Thai restaurant, and this was easy to make at home. I used lime zest instead of kaffir leaves, and instead of wrapping in fresh cabbage, I served the chicken salad on a bed of wilted chopped cabbage. Thanks for the excellent recipe - this is a keeper!

Jaudon May 15, 2012

Yum - yum. Made this recently and loved it. I made a few minor changes - I used sambal paste to add heat rather than cayenne and since I did not have lemongrass I used lemon zest (which I have done with other recipes with good results). I skipped the lime leaves altogether because I have found I do not like them. Rather than using the napa cabbage I wrapped mine in regular lettuce leaves - so good. I had a hard time finding the roasted rice powder, even at an Asian market - but so glad I gave it the effort to find it. What the roasted rice powder (called roasted rice flour on the package) did was to really help the chicken mixture to hold onto the dressing, and it gave it a great consistency. Thanks for posting, Gillian Spence, I love your recipe.

Garlic Chick February 14, 2013

oh baby, oh baby, oh baby ... this was wonderful. to keep it low carb, I left out the rice powder and substituted liquid sucralose for the sugar. and leftover? throw it in the food processor with some celery and mayo - fabulous thai-flavored chicken salad.

One Happy Woman June 08, 2010