Instructions: (you can prep the day before. Steps 1-4)

1. Make the marinade: Mix all the ingredients well in a blender. *If using lemongrass paste, add it to the blender. If using lemongrass stalks, do not add them at this point. 

2. Reserve 1/2 the marinade *add several pieces of smashed lemongrass stalk & refrigerate. Add the remaining marinade to chicken (*add smashed lemongrass stalk if using) cover and refrigerate for at least 3 hours or overnight.

3. Pickled veggies: Put water, vinegar and sugar in a sauce pan and bring to boil. Place veggies each into a separate heat resistant bowl and cover with hot mixture. Let set for at least 30 minutes, drain water, combine veggies and refrigerate.

4. Creamy dressing: Mix mayo, sriracha and lime juice and refrigerate.

5. Remove chicken from marinade and let most of the juice drip off before stir frying in hot pan with butter and oil.

6. Toss together, lettuce, herbs, avocado, marinated veggies, nuts and chicken. Toss with dressing or serve dressing on the side.

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Ingredients:

chicken thighs, boneless, skinless

bibb lettuce, bite size pieces

romaine lettuce, bite size pieces

cilantro or basil, chopped

mint, chopped

avocado, sliced

cashews, toasted & chopped

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Marinade/Dressing:

*1 lemongrass stalk or 1 tbl lemongrass paste

1 clove garlic, rough chopped

1 tsp fresh ginger, grated

3 tbl fresh lime juice

3 tbl soy sauce

1/2 cup olive oil 

1/2 cup water

1 tbl maple syrup

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Pickled Veggies:

1 1/2 cup water

1/2 cup white vinegar

1 cup white sugar

2 carrots, thinly sliced

1/2 english cucumber, thinly sliced

1 small bunch radishes, thinly sliced

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Creamy Dressing:

1/2 cup mayo

2 tbl sriracha

1 tbl fresh lime juice

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