Thai Ginger Chicken Salad

Ingredients

• 1 cup basil divided loosely packed coarsely chopped ()
• 6 servings boston lettuce leaves 
• 2 cups cilantro leaves divided loosely packed coarsely chopped ()
• 0.5 cup fish sauce gluten-free (such as Thai Kitchen brand)
• 2 teaspoons ginger fresh peeled chopped
• 0.5  garlic clove chopped
• 1 tablespoon lemon grass fresh peeled chopped
• 0.5 cup juice of lime fresh
• 1 cup mint leaves divided loosely packed coarsely chopped ()
• 12 ounces vermicelli (maifun)
• 2 tablespoons shallots finely chopped
• 1 pound chicken breast boneless skinless cut into 1/2" cubes
• 0.3 cup sugar 
• 2  thai chile sliced
• 2 tablespoons vegetable oil ()

Equipment

• bowl
• whisk
• pot

Directions

1. Whisk first 4 ingredients, 2 teaspoons ginger, andgarlic in a small bowl until sugar dissolves.Set dressing aside.
2. Cook noodles in a large pot of boilingsalted water until tender but still firm to thebite, 2–4 minutes.
3. Drain; put in a large bowl.
4. Meanwhile, heat 2 tablespoons oil in a largeskillet.
5. Add chicken; stir 1 minute.
6. Add1 tablespoons ginger, shallot, and lemongrass.Stir until chicken is cooked through, 3–4minutes.
7. Add to noodles.
8. Add half of allherbs and half of dressing; toss to coat.
9. Line bowls with lettuce leaves. Dividenoodle mixture among bowls. Top withremaining herbs and dressing.
10. calories, 7 grams fat, 60 grams carbohydrate
11. Bon Appétit