Why We Love This Banh Mi Salad Recipe
This Vietnamese Banh Mi Salad is a variation of a personal favorite, the traditional Vietnamese Banh Mi sandwich. Although I like to call it a Banh Mi Recipe, since “Banh Mi” refers to bread, I guess the name isn’t really appropriate… Regardless, this bread-less Banh Mi recipe is light and has all the bright flavors of a classic Vietnamese sandwich, stacked on a bed of crispy greens. The spicy marinated grilled chicken, sweet pickled cucumbers and radishes, carrots, herbs, even the mayonnaise is represented in a light creamy vinaigrette! Bonus: A touch of sugar in the marinade causes the outside of the Vietnamese chicken to caramelize when it grills, so it’s dark and crispy on the outside and juicy on the inside. This Banh Mi style Vietnamese Salad recipe is loaded with flavor. So much so, you won’t even miss the bread!
Ingredients You Need
The Vietnamese chicken is marinated in a savory, yet tangy, mixture of fish sauce, lime juice, garlic and jalapeno to give it a bold “umami” flavor. I also toss the cucumbers and radishes in a sweet pickling liquid, so they absorb the flavor and soften just a little. The vinegar mixture is then used as the base of the vinaigrette, to make this Vietnamese Salad come together in a flash! Here’s what you need:
For the Vietnamese Chicken –
Chicken breast Fish sauce Lime juice Sugar Garlic Jalapeno Salt
For the Banh Mi Salad –
Cucumbers Radishes Green onion Carrot Cilantro Romain lettuce Hot tap water Rice vinegar Sugar Crushed red pepper Salt
For the Salad Dressing –
Reserved vinegar mixture (from making the salad base) Light mayonnaise Olive oil Salt and pepper
How to Make a Banh Mi Chicken Salad
Looking for More Light and Flavorful Recipes? Be Sure to Also Try:
Smoked Trout Salad with Peaches and Avocado Shaved Fennel Salad with Roasted Beets Crunchy Kale Salad Edamame and Quinoa Salad ~ Ambitious Kitchen Chopped Brussels Sprouts with Blue Cheese ~ Two Peas & Their Pod
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