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Banh Mi Salad Recipe

   
 

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     Banh Mi Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
Lemongrass Marinade/Dressing
1 tablespoon lemongrass paste
1 small clove garlic, peeled
1 1/2 teaspoons fresh grated ginger
4 tablespoons fresh lime juice
3 tablespoons soy sauce
1/2 cup olive oil
1/2 cup water
1 tablespoon maple syrup
 
Salad Ingredients
2 tablespoons olive oil
4 skin-on, boneless chicken thighs
1 head bibb lettuce leaves, chopped
1 head romaine lettuce, chopped
1/4 cup fresh mint leaves
1/4 cup toasted cashews, chopped
1 avocado, peeled, pitted and sliced

Instructions
Pickled Veggies 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 Sriracha Mayo 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.


Originally Submitted
1/20/2020





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