Thai-style Chicken Salad
Rinse the chicken, pat dry and very finely chop. Rinse chile pepper, trim and chop. Peel ginger and shallot and finely chop. Chop lemongrass very finely. Sauté lemongrass with the shallot, ginger and chile pepper in oil until translucent. Add the chicken to the pan and stir-fry until crumbly, about 5 minutes.
Add the herbs and season with lime juice and salt.
Serve the chicken salad in lettuce leaves.