Thai Ginger Chicken Salad
A refreshing Thai salad featuring rice noodles and tender chicken pieces tossed with a vibrant lime-fish sauce dressing, fresh herbs, and aromatics like ginger, lemongrass, and Thai chiles. Served on a bed of butter lettuce leaves for a perfect balance of flavors and textures.
Ingredients
- •2 whole Thai chiles, sliced
- •½ cup fresh lime juice
- •½ cup gluten-free fish sauce (such as Thai Kitchen brand)
- •¼ cup sugar
- •2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
- •½ clove 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
- •8 leaves Large butter lettuce leaves
- •Ingredient info: Look for fish sauce
- •rice stick noodles
- •and lemongrass at better supermarkets and at Asian markets.
Cooking Instructions
- 1.
Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
5 min
- 2.
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.
4 min
- 3.
Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoons 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.
8 min
- 4.
Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.
5 min
