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Banh Mi Salad Recipe

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★★★★★

4.6 from 142 reviews

A vibrant and flavorful Banh Mi Salad featuring tangy pickled vegetables, savory lemongrass-marinated chicken, and a creamy jalapeño-lime dressing, served over crisp romaine lettuce and fresh cucumbers. This dish captures the essence of classic Vietnamese Banh Mi sandwiches in a fresh, healthy salad format.

Ingredients

Scale

For the dồ chua (Pickled Vegetables)

  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 medium carrots
  • 1 (6-ounce) piece daikon (no more than 2 inches wide)

For the Chicken

  • 2 tablespoons minced lemongrass
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless skinless chicken thighs

For the Jalapeño-Lime Dressing

  • Juice of 1 medium lime (about 2 tablespoons)
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil
  • 1 small or 1/2 medium jalapeño pepper, seeded and minced (about 1 tablespoon)
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt

For the Salad

  • 2 medium romaine lettuce hearts (about 8 ounces total), chopped or sliced
  • 2 Persian cucumbers (about 6 ounces total), thinly sliced
  • 1/2 cup fresh cilantro leaves
  • French baguette, for serving (optional)

Instructions

  1. Prepare the dồ chua: In a medium bowl, combine distilled white vinegar, water, granulated sugar, and salt. Stir until the sugar and salt are fully dissolved. Cut carrots and daikon into 3-inch long, 1/8-inch thick matchsticks, about 1 cup each. Add them to the pickling liquid, stir to combine, and gently push down any vegetables not submerged. Let sit for at least 30 minutes to pickle.
  2. Marinate the chicken: In an 8×8-inch baking dish, mix minced lemongrass, garlic, sugar, olive oil, fish sauce, soy sauce, and freshly ground black pepper. Add the chicken thighs, toss to coat evenly, and spread them in one even layer. Cover and refrigerate to marinate for at least 15 minutes while the oven preheats, or up to overnight for deeper flavor.
  3. Preheat the oven and make the dressing: Place a rack in the middle of the oven and preheat to 425°F (220°C). Meanwhile, whisk together lime juice, mayonnaise, olive oil, minced jalapeño, minced garlic, and kosher salt in a small bowl until the mixture is smooth and emulsified.
  4. Bake the chicken: Transfer the baking dish with marinated chicken to the preheated oven. Bake for 20 to 25 minutes, until the internal temperature reaches 165°F (74°C). Remove from oven, use two forks to shred the chicken into large pieces, and toss it in the pan juices to keep it moist and flavorful.
  5. Assemble the salad: Drain the pickled vegetables (dồ chua). In a large bowl, toss chopped romaine lettuce with 1/4 cup of the jalapeño-lime dressing. Divide the dressed lettuce among individual bowls or plates. Arrange the pickled vegetables, shredded chicken, and sliced cucumbers in sections over the lettuce. Drizzle with the remaining dressing and garnish generously with fresh cilantro leaves. Serve with torn pieces of French baguette if desired for an authentic touch.

Notes

  • The dồ chua pickled vegetables can be prepared in advance and stored in the refrigerator for up to a week for convenience.
  • Use boneless skinless chicken thighs for juicier, more flavorful meat; chicken breasts can be substituted but may result in a drier texture.
  • Adjust the amount of jalapeño in the dressing to control the heat level.
  • If you prefer a gluten-free option, substitute tamari or a gluten-free soy sauce for the soy sauce.
  • The French baguette is optional but adds an authentic Banh Mi experience when served alongside the salad.

Keywords: Banh Mi Salad, Vietnamese Salad, Pickled Vegetables, Lemongrass Chicken, Jalapeño Lime Dressing, Healthy Vietnamese Recipe

Find it online: https://cheflenacooks.com/banh-mi-salad-recipe/