Vietnamese Banh Mi Salad Recipe

Name: Vietnamese Banh Mi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHICKEN:; 1/2 cups Fish Sauce; 1/2 cups Lime Juice; 1/4 cups Sugar; 4 cloves Garlic, Minced; 1 whole Jalapeno, Chopped; 1-1/2 teaspoon Salt; 1 pound Chicken Breast; FOR THE SALAD:; 1 head Romaine Lettuce, Chopped; 1 cup Shredded Carrots; 1 cup Sliced Cucumber; 1 bunch Radishes, Sliced; 1 cup Roughly Chopped Cilantro; 1 bunch Green Onions, Chopped; 1/2 cups Hot Water; 1/4 cups Rice Vinegar; 1/4 teaspoons Crushed Red Pepper; 1/2 teaspoons Salt; 1/4 cups Sugar; FOR THE DRESSING:; 2 Tablespoons Reserved Vinegar Mixture; 3 Tablespoons Light Mayonnaise; 1 Tablespoon Olive Oil; Salt And Pepper

Servings: persons

FOR THE CHICKEN:
1/2 cups Fish Sauce
1/2 cups Lime Juice
1/4 cups Sugar
4 cloves Garlic, Minced
1 whole Jalapeno, Chopped
1-1/2 teaspoon Salt
1 pound Chicken Breast
FOR THE SALAD:
1 head Romaine Lettuce, Chopped
1 cup Shredded Carrots
1 cup Sliced Cucumber
1 bunch Radishes, Sliced
1 cup Roughly Chopped Cilantro
1 bunch Green Onions, Chopped
1/2 cups Hot Water
1/4 cups Rice Vinegar
1/4 teaspoons Crushed Red Pepper
1/2 teaspoons Salt
1/4 cups Sugar
FOR THE DRESSING:
2 Tablespoons Reserved Vinegar Mixture
3 Tablespoons Light Mayonnaise
1 Tablespoon Olive Oil
Salt And Pepper

1
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.
2
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.
3
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.
4
Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
5
For the dressing, mix 2 tablespoons of the pickling liquid with mayo and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE CHICKEN:, 1/2 cups Fish Sauce, 1/2 cups Lime Juice, 1/4 cups Sugar, and more.

Yes, Vietnamese Banh Mi Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vietnamese Banh Mi Salad

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