Lemongrass Chicken Salad

Lemongrass is usually associated with Thai food and it’s got a great flavor. For this dish I marinate the chicken in a lemongrass mixture and then lightly bread it in Panko crumbs – pop it in the oven and it’s done in a jiffy. The salad is prepped while the chicken cooks and the end result is a yummy Lemongrass Chicken Salad…

Lemongrass Chicken Salad
6 boneless chicken thighs
extra virgin olive oil
4 T. Gourmet Garden Lemongrass Paste
4 T. apple cider vinegar
2 T. Gourmet Garden Ginger Paste (separated)
2 garlic cloves, peeled & minced (separated)
salt & fresh ground pepper
1 bunch asparagus
panko bread crumbs
fresh cilantro
fresh parsley
2 heads Romaine lettuce, washed & chopped
1/4 cup dried cranberries
1/4 cup pine nuts
1/4 cup freshly shaved Parmesan

Place chicken thighs in a large glass bowl. In a medium jar with lid, combine 4 tablespoons extra virgin olive oil with the lemongrass paste, apple cider vinegar, one tablespoon ginger paste, one minced garlic clove, 1-2 tablespoons chopped cilantro, 1/2 teaspoon salt and fresh ground pepper; put the lid on and shake vigorously. Pour over chicken thighs and using your hands spread it all over the thighs. Set aside. Heat oven to 400°F. Chop off the woody part of the asparagus and place on a baking sheet. Drizzle with extra virgin olive oil and a little salt & pepper. Roast 10-15 minutes until tender. Cut into 1″ slices; set aside. Raise oven temperature to 425°F. Using a shallow dish, sprinkle bottom with panko crumbs, dip marinated chicken in panko crumbs on both sides and place on a broil & bake pan sprayed with cooking spray; adding more panko crumbs as needed. Bake in heated oven 20-25 minutes until chicken is cooked through and crusty & lightly browned. Meanwhile, place 1-2 cups freshly chopped cilantro and about 1/2 cup freshly chopped parsley in a food processor; add 3-4 tablespoons extra virgin olive oil, the remaining ginger paste & minced garlic. Process until fairly smooth; set aside. Using a large serving plate, layer the Romaine lettuce, roasted asparagus, dried cranberries, pine nuts, freshly shaved Parmesan, sliced cooked Lemongrass Chicken and top with Cilantro-Parsley Pesto.



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