Thai Ginger Chicken Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant Thai ginger chicken salad is a refreshing dairy-free meal that brings together the zingy flavours of lemongrass, lime and fresh ginger. The combination of tender chicken breasts and delicate rice noodles makes for a light yet satisfying dish, while the abundance of fresh coriander, mint and basil provides a fragrant, aromatic finish. It is an excellent choice for those seeking a gluten-free lunch or a bright, savoury dinner that does not compromise on authentic Southeast Asian character.

Perfect for warm evenings or as a sophisticated packed lunch, this salad relies on high-quality ingredients like fish sauce and bird's eye chillies to create a balanced dressing. The crisp butter lettuce leaves provide a wonderful textural contrast to the soft noodles and succulent chicken. Served at room temperature or slightly warm, it is a versatile, healthy option for any home cook looking to expand their repertoire of nutritious, shop-bought ingredient-inspired meals.

Ingredients for Thai Ginger Chicken Salad

2 Thai chillies, sliced
120ml de jugo de lima fresco
120ml gluten-free fish sauce (such as Thai Kitchen brand)
50g de azúcar
2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
1/2 garlic clove, chopped
350g rice stick noodles (maifun)
2 tablespoons (or more) vegetable oil
450g skinless, boneless chicken breasts, cut into 1/2" cubes
2 cucharadas de chalota finamente picada
1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
2 cups (loosely packed) coriander, 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.

How to make Thai Ginger Chicken Salad

Whisk first 4 ingredients, 2 teaspoons ginger, and garlic 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.