Thai Ginger Chicken Salad

Name: Thai Ginger Chicken Salad
Yield: 6 Servings
Ingredients: 2 Thai chiles, sliced; ½ cup fresh lime juice; ½ cup gluten-free fish sauce (such as the Thai Kitchen brand); ¼ cup sugar; 2 teaspoons plus one tablespoon chopped peeled fresh ginger; ½ garlic clove, chopped; 12 ounces rice stick noodles (maifun); 2 tablespoons (or more) vegetable oil; 1 pound skinless, boneless chicken breasts, cut into ½-inch 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

By Joanne Chang of Myers Chang in Boston MAPhotographer Diane Fields

August 15, 2011

Image may contain Plant Food Vegetable Produce Bowl Dish and Meal

The fresh herbs in this dish— part of the gluten-free menu at Boston’s Myers + chang—add lots of flavor, so don’t even think about skimping!

Recipe notes