Thai Ginger Chicken Salad

Thai Ginger Chicken Salad
Photo by Diane Fields

Ingredients

  • 12 ounces rice stick noodles (maifun)
  • 2 cups cilantro
  • Large butter lettuce
  • 2 tablespoons shallot
  • 1 pound skinless, boneless chicken breasts
  • 2 tablespoons vegetable oil
  • 5 teaspoons fresh ginger
  • + 9 more ingredients
    • ¼ cup sugar
    • ½ clove garlic
    • 1 cup basil leaves
    • 1 tablespoon fresh lemongrass
    • Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.
    • ½ cup gluten-free fish sauce (such as Thai Kitchen brand)
    • ½ cup fresh lime juice
    • 1 cup mint leaves
    • 2 Thai chiles

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 ...

View full recipe at Epicurious

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