Thai Ginger Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat. Ingredients:
2 thai chiles, sliced |
1/2 cup fresh lime juice |
1/2 cup gluten-free fish sauce (such as thai kitchen brand) |
1/4 cup sugar |
2 teaspoons plus 1 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 |
Directions:
1. Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
2. Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 24 minutes. Drain; put in a large bowl.
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, 34 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
4. Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.
5. 394 calories, 7 grams fat, 60 grams carbohydrate Nutritional analysis provided by Bon Appétit
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