Chicken Banh Mi Salad Recipes

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My favorite sandwich is the bánh mì, which combines savory, spicy, and sweet flavors with crunchy and soft textures. The Vietnamese cuisine consists of a baguette spread with aioli and pâté, loaded with meat, sweet and sour pickled vegetables, cilantro, and sometimes sliced cucumber and jalapeño.

Ingredients:

For the dồ chua:

  • 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:

Step No.01

Prepare the dồ chua:
In a medium mixing basin, combine the vinegar, water, sugar, and salt. Stir until completely dissolved. Cut the carrots and daikon into matchsticks that are 3 inches long and 1/8 inch thick (approximately 1 cup each). Add to the bowl and stir until combined.

Allow the mixture to sit for at least 30 minutes, gently pushing down any veggies that are not submerged in the pickling liquid.

Step No.02

Marinate chicken with lemongrass, garlic, sugar, olive oil, fish sauce, soy sauce, and black pepper in an 8×8-inch baking dish. Toss in the chicken thighs, coating them well and spreading them out evenly. Transfer to the refrigerator for at least 15 minutes while the oven preheats, or cover and marinate overnight.

Step No.03

Preheat the oven to 425°F and prepare the dressing. While the chicken marinates.

In a small bowl, add lime juice, mayonnaise, olive oil, jalapeño, garlic, and salt. Whisk until emulsified.

Step No.04

To bake the chicken, place it in the oven for 20-25 minutes, or until the internal temperature reaches 165°F.

Shred the chicken into large pieces with two forks and throw in the pan juices.

Step No.05

Prepare the salad:
Drain the dồchua. Toss the lettuce in a large bowl with 1/4 cup of dressing.

Divide lettuce into shallow bowls or plates, then lay dồ chua, chicken, and cucumbers in pieces on top of the prepared lettuce. Drizzle with the remaining dressing and sprinkle with cilantro. If preferred, serve with torn French baguettes.

Full Recipes:https://www.simplyrecipes.com/banh-mi-salad-recipe-7814195


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