Thai Ginger Chicken Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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
120 ml färsk limejuice
120ml gluten-free fish sauce (such as Thai Kitchen brand)
50g sugar
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 tablespoons finely chopped shallot
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.

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