0 from 3 votes
Vietnamese Banh Mi Salad
This gluten-free salad version of a traditional Vietnamese Banh Mi recipe is loaded with grilled chicken, pickled veggies, and a creamy mayo dressing.
Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Calories: 358 kcal
Course:
Salad
Cuisine:
Vietnamese , American
Ingredients
For The Vietnamese Chicken:
- 1 pound chicken breast
- 1/2 cup fish sauce
- 1/2 cup lime juice
- 1/4 cup sugar
- 4 cloves garlic chopped
- 1 Jalapeño chopped
- 1 1/2 teaspoons salt
For the Vietnamese Salad:
- 1 cup sliced cucumber heaping
- 1 bunch radishes sliced
- 1 bunch green onions chopped
- 1 cup shredded carrot
- 1 cup roughly chopped cilantro
- 1 head romaine lettuce roughly chopped
- 1/2 cup hot tap water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
For the Banh Mi Dressing:
- 2 tablespoons reserved vinegar mixture
- 3 tablespoons light mayonnaise
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes.
- Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Then place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
- Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing.
- Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
- Mix 2 tablespoons of the pickling vinegar liquid with mayo and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.
Cup of Yum
Notes
- The pickled veggies, grilled chicken, and dressing will keep well in separate containers in the refrigerator for up to 3-4 days.
Nutrition Information
Serving
1salad
Calories
358kcal
(18%)
Carbohydrates
41g
(14%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
74mg
(25%)
Sodium
3698mg
(154%)
Potassium
1151mg
(33%)
Fiber
5g
(20%)
Sugar
31g
(62%)
Vitamin A
19455IU
(389%)
Vitamin C
28.8mg
(32%)
Calcium
105mg
(11%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 358
% Daily Value*
| Serving | 1salad | |
| Calories | 358kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 3698mg | 154% |
| Potassium | 1151mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 19455IU | 389% |
| Vitamin C | 28.8mg | 32% |
| Calcium | 105mg | 11% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.