1 1/2 cups water
1 cup sugar
1/2 cup white vinegar
2 carrots, thinly sliced
1 English cucumber, thinly sliced
4 radishes, thinly sliced
2 tablespoons Sriracha
1/2 cup mayo
1 tablespoon fresh lime juice
1. Make marinade/dressing- Combine all of the
dressing ingredients in a high-powered blender.
Blend until smooth. Reserve 3/4 cup of the
mixture to use as salad dressing later.
2. Marinate chicken- Generously season chicken
thighs with salt and pepper. Place chicken
thighs in a zipper-seal baggie and pour
remaining dressing over them. Marinate for at
least 2 hours or up to overnight.
3. Make pickles- In a small saucepan add water,
vinegar and sugar. Bring to a boil, then pour
over vegetables in a heat-proof bowl. Let sit
for 30 minutes.
4. Cook chicken- Heat 2 tablespoons olive oil
in a large skillet over medium-high heat.
Remove chicken thighs from marinade and pat dry
with paper towels. Add, skin side down, in hot
pan and cook for 5 to 7 minutes, undisturbed,
until skin is crispy and easily releases from
pan. Flip and cook an additional 5 to 7
minutes, or until internal temperature reaches
165 degrees Fahrenheit with a meat thermometer.
5. Make Sriracha mayo- Whisk ingredients in
small bowl and set aside.
6. Assemble salad- Assemble lettuce on a large
platter. Top with cooked chicken, pickled
veggies, mint leaves, cashews and avocado.
Drizzle chicken with sriracha mayo, then serve
with reserved lemongrass dressing.
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