Thai Ginger Chicken Salad Recipes

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Thai Ginger Chicken Salad image

Recipe From epicurious.com

Categories     Salad     Chicken     Ginger     Herb     Wheat/Gluten-Free     Dinner     Lunch     Healthy     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

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Directions. Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, …

5/5 (13)
Category Main-Dish
Author Food Network Kitchen
Difficulty Easy

  • Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
  • Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
  • Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.
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Preparation. Step 1. Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside. Step 2. …

  • 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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