Banh Mi Salad Recipe: A Fresh, Flavor-Packed Dinner

Banh Mi Salad brings the bold, vibrant flavors of a classic Vietnamese bánh mì sandwich into a fresh and healthy bowl.

This dish delivers juicy, perfectly seasoned chicken with a tangy, crunchy Vietnamese pickled salad like dồ chua, crisp vegetables, and a creamy jalapeño-lime dressing that ties everything together. It’s colorful, satisfying, and ideal for weeknight dinners or meal prep.

What makes this dish stand out is its balance of textures and flavors: tender marinated chicken, crunchy pickled veggies, and a creamy, spicy dressing that packs a punch.

Whether served with crusty baguette slices or enjoyed as is, this easy Banh Mi salad recipe is a guaranteed win for your dinner table.

My Story Behind This Banh Mi Salad

The inspiration for this easy Banh Mi salad recipe came during my travels in Vietnam, where I fell in love with the iconic bánh mì sandwich.

I couldn’t get enough of the sweet and tangy quick-pickled vegetables combined with savory marinated meats and fresh herbs. When I returned home, I was determined to turn those flavors into a dish that felt lighter, healthier, and easier to whip up for weeknights.

I developed this healthy Banh Mi salad with chicken using juicy, oven-baked chicken thighs and bright, crisp pickled veggies.

The result is a dish that feels both indulgent and nourishing—a flavorful feast you can assemble in under an hour. This salad has become one of my go-to crowd-pleasers!

Banh Mi Salad Ingredients

For the dồ chua (Vietnamese pickled vegetables):

• 1/2 cup distilled white vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 medium carrots, cut into 3-inch long, 1/8-inch thick matchsticks
• 1 (6-ounce) piece daikon, cut into 3-inch long, 1/8-inch thick matchsticks

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, seeded and minced
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt

For the salad:

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

How to Make Banh Mi Salad

1. Prepare the dồ chua: In a medium bowl, whisk together vinegar, water, sugar, and salt until fully dissolved. Add the carrot and daikon matchsticks and stir to coat. Submerge the veggies in the liquid and let sit for at least 30 minutes.
2. Marinate the chicken: In a baking dish, combine the lemongrass, garlic, sugar, olive oil, fish sauce, soy sauce, and black pepper. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 15 minutes or up to overnight.
3. Preheat and make dressing: Preheat your oven to 425°F. While the chicken marinates, whisk together lime juice, mayonnaise, olive oil, minced jalapeño, minced garlic, and salt until emulsified.
4. Bake the chicken: Arrange marinated chicken in a single layer in a baking dish. Bake for 20-25 minutes until the internal temperature reaches 165°F. Let rest briefly, then shred into large pieces and toss in the pan juices.
5. Assemble the salad: Drain the dồ chua. In a large bowl, toss chopped romaine lettuce with 1/4 cup dressing. Divide among plates and top with drained pickled vegetables, shredded chicken, sliced cucumbers, and fresh cilantro. Drizzle extra dressing on top. Serve with baguette, if desired.

My Chef Tips for the Best Banh Mi Salad

• Plan ahead: The pickled veggies taste even better if made a day in advance.
• Marinate longer: For maximum flavor, let the chicken marinate overnight.
• Swap lettuce: Mixed greens or butter lettuce work wonderfully if you don’t have romaine.
• Adjust the spice: Use less or no jalapeño for a milder dressing.
• Use a mandoline: It’s a game-changer for uniformly slicing the pickled carrots and daikon.
• Storage: Store leftover components separately. Reheat chicken gently for best results.

Banh Mi Salad FAQs

What makes this Banh Mi Salad healthy?

This healthy Banh Mi salad with chicken cuts down on carbs by replacing the baguette with fresh greens and includes nutrient-packed veggies and lean protein.

Can I prep this salad ahead of time?

Absolutely! The dồ chua and dressing can be made days in advance, while the chicken can be marinated overnight. Assemble just before serving for the best texture.

What can I use if I don’t have daikon?

If daikon isn’t available, you can substitute it with more carrots or use thinly sliced radishes for a similar crunch and flavor.

How spicy is the dressing?

The jalapeño-lime dressing has a mild kick. Reduce the jalapeño amount or omit entirely for a no-spice version.

Can I make a vegetarian version of this salad?

Yes! Swap the chicken with marinated tofu or grilled portobello mushrooms for a delicious plant-based twist on this salad.

Ready to Make This Banh Mi Salad?

This Banh Mi Salad combines bold Vietnamese flavors with a fresh, wholesome twist perfect for any meal. From the tangy pickled vegetables to the juicy marinated chicken, every bite is satisfying and packed with flavor. Whether you’re trying it as a weeknight dinner or meal prep, this recipe will quickly become a staple in your kitchen.

Give this salad a try and let me know how it turns out! Did you stick to the recipe or add your own twist? Share your thoughts in the comments below or tag me on social media. I can’t wait to hear from you!