Crispy Chicken Banh Mi Salad

taste.com.au

Angela Edwards

1 lemongrass stalk, white part only, finely chopped

1 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp caster sugar

1.1kg chicken thigh cutlets, trimmed

3-pack baby gem lettuces, leaves separated

1 telegraph cucumber, halved, deseeded, sliced

Fresh coriander sprigs, to serve

Sliced long fresh red chilli, to serve (optional)

4 crusty bread rolls

Lime wedges, to serve (optional)

Pickled carrot

125ml (½ cup) rice wine vinegar

100g (½ cup) caster sugar

1 tsp salt

100g (1 cup) shredded carrot

Dressing

80g (⅓ cup) Kewpie Mayonnaise

1 tbsp Sriracha chilli sauce

Directions at taste.com.au

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