Spicy, Herby Butter Lettuce Delight

By Isaac and Heydon

This salad is amazing. Lately, it’s all I’ve been craving. One night a couple weeks ago, Isaac threw this together when I asked for more “green in my life”. It’s the perfect blend of spicy and fresh. It fills you up but simultaneously feels super light. The recipe we have listed below for the sauce is a loose guide. If you don’t have all the ingredients or want to take it in another direction, more power to you. It should be fun and easy but more importantly, totally delicious.

Sauce Ingredients

• 1 half cup of Olive oil
• 3 to 4 tablespoons of Sesame oil
• 1 to 2 tablespoons of Soy sauce
• 1 to 2 tablespoons of Ponzu sauce
• 1 teaspoon of Fish sauce
• 1 to 2 tablespoons of Worcestershire sauce
• 3 to 4 tablespoons of Rice vinegar
• 1 tablespoon of honey
• The juice of half a lime
• 3 cloves of garlic, minced
• 1/4 cup of toasted cashews, chopped roughly
• ** salt to taste (there is already loads of sodium from the sauces above)

Salad Ingredients

• 2 jalapeños, very thinly sliced
• 4 green onions, thinly sliced
• 1 shallot, finely sliced
• Half a bunch of cilantro, roughly chopped
• 4 to 5 sprigs of mint, roughly chopped
• 2 avocados, sliced medium thin
• 1 head butter lettuce
• 1 rotisserie chicken (regular flavor is ideal)

Combine sauce ingredients and set aside to let flavors meld. Prepare the jalapenos, green onions, shallot, cilantro, and mint, and set aside in a bowl. Slice the avocados, set aside and sprinkle with lime juice and salt. Wash and remove the leaves of the butter lettuce, set aside. Pull about 2 to 3 cups of chicken off of the bird, set aside.

Pour a healthy amount of the sauce in with the pepper and herb mix. Stir lightly, making sure the sauce douses all the ingredients. Place 4 to 5 of the butter lettuce leaves on a plate, and sprinkle pieces of the chicken and avocado over the leaves. Next, spoon the sauced herb and pepper mix over the plated ingredients. Then repeat these two steps, essentially making a two-layer salad. Enjoy!