Sweet Ginger-Basil Chicken Salad

2 tablespoonsArawak Farm Sweet Ginger-Basil Pepper Sauce
½ cupFresh lime juice
½ cupFish sauce
¼ cupCane sugar
½ cloveGarlic, chopped
2 teaspoons, plus 1 tablespoonChopped fresh peeled ginger
12 ouncesRice stick noodles (Maifun)
2 tablespoonsExtra virgin olive oil
1 poundSkinless, boneless chicken breasts, cut into 1/2" cubes
2 tablespoonsFinely chopped shallot
1 tablespoonChopped 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

 

Whisk first 5 ingredients and 2 teaspoons ginger 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 skillet. Add chicken; stir 1 minute.

Add 1 tablespoon ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.

Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

NOTE: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.


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