Name: Thai Ginger Chicken Salad
Yield: Makes 6 servings
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; Ingredient info: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.

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Thai Ginger Chicken SaladDiane Fields

The fresh herbs in this dish- part of the gluten-free menu at Boston's Myers + Chang-add flavor but not fat.

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