Thai Ginger Chicken Salad

By LRay

Recipes & Menus | recipes

Thai Ginger Chicken Salad
The fresh herbs in this dish—part of the gluten-free menu at Boston’s Myers + Chang—add flavor but not fat.

6 servings

Recipe by Joanne Chang of Myers + Chang in Boston, MA

Photograph by Diane Fields

September 2011

Ingredients

• 2 Thai chiles, sliced
• 1/2 cup fresh lime juice
• 1/2 cup gluten-free fish sauce (such as the Thai Kitchen brand)
• 1/4 cup sugar
• 2 teaspoons plus one tablespoon chopped peeled fresh ginger
• 1/2 garlic clove, chopped
• 12 ounces rice stick noodles (maifun)
• 2 tablespoons (or more) vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
• 2 tablespoons finely chopped shallot
• 1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
• 2 cups (loosely packed) cilantro, coarsely chopped, divided
• 1 cup (loosely packed) mint leaves, coarsely chopped, divided
• 1 cup (loosely packed) basil leaves, coarsely chopped, divided
• Large butter lettuce leaves

Preparation

Step 1

Preparation

Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.

Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.

Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoon ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.

Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Asian Dishes Slideshow.