Thai Ginger Chicken Salad

Name: Thai Ginger Chicken Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 237 milliliters (loosely packed) basil leaves, coarsely chopped, divided; 1 leave Large butter lettuce; 473 milliliters (loosely packed) cilantro, coarsely chopped, divided; 118 milliliters gluten-free fish sauce (such as Thai Kitchen brand); 2 teaspoons chopped peeled fresh ginger; 1 garlic clove, chopped; 1 Tbsp chopped fresh lemongrass from peeled bottom 4 of stalk; 118 milliliters fresh lime juice; 237 milliliters (loosely packed) mint leaves, coarsely chopped, divided; 340 grams rice stick noodles (maifun); 2 Tbsps finely chopped shallot; 454 grams skinless, boneless chicken breasts, cut into 1/2 cubes; 59 milliliters sugar; 2 Thai chiles, sliced; 2 Tbsps (or more) vegetable oil

The recipe Thai Ginger Chicken Salad could satisfy your Asian craving in about 45 minutes. This dairy free recipe serves 6. One serving contains 389 calories, 20g of protein, and 7g of fat. If you have sugar, lime juice, chicken breasts, and

Instructions

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

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Ginger

Sugar

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Whisk

Bowl

Cook noodles in a large pot of boilingsalted water until tender but still firm to thebite, 2–4 minutes.

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Pasta

Water

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Pot

Drain; put in a large bowl.

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Bowl

Meanwhile, heat 2 tablespoons oil in a largeskillet.

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Cooking Oil

Add chicken; stir 1 minute.

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Whole Chicken

Add1 tablespoons ginger, shallot, and lemongrass.Stir until chicken is cooked through, 3–4minutes.

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Lemon Grass

Whole Chicken

Shallot

Ginger

Add to noodles.

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Pasta

Add half of allherbs and half of dressing; toss to coat.

Line bowls with lettuce leaves. Dividenoodle mixture among bowls. Top withremaining herbs and dressing.

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Lettuce Leaf

Herbs

Equipment you will use

Bowl

394 calories, 7 grams fat, 60 grams carbohydrate

Bon Appétit

Equipment

Whisk

Bowl

Pot

Ingredients

Servings:

237milliliters

(loosely packed) basil leaves, coarsely chopped, divided 1leave

Large butter lettuce 473milliliters

(loosely packed) cilantro, coarsely chopped, divided 118milliliters

gluten-free fish sauce (such as Thai Kitchen brand)2teaspoons

chopped peeled fresh ginger 1

garlic clove, chopped 1Tbsp

chopped fresh lemongrass from peeled bottom 4" of stalk 118milliliters

fresh lime juice 237milliliters

(loosely packed) mint leaves, coarsely chopped, divided 340grams

rice stick noodles (maifun)2Tbsps

finely chopped shallot 454grams

skinless, boneless chicken breasts, cut into 1/2" cubes 59milliliters

sugar 2

Thai chiles, sliced 2Tbsps

(or more) vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is LangeTwins Prince Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.