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Banh Mi Salad with marinated chicken, pickled veggies, and cilantro in a white bowl drizzled with dressing

Banh Mi Salad

This Banh Mi Salad is a refreshing twist on the classic flavors of Vietnamese bánh mì, combining juicy chicken, tangy pickled vegetables, and a creamy jalapeño-lime dressing for a satisfying meal. Perfect for a healthy dinner or meal prep, this easy Banh Mi salad recipe is a must-try!
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 4 servings
Calories 483 kcal

Equipment

  • Medium bowl
  • Baking dish
  • Whisk
  • Large bowl

Ingredients
  

  • 1/2 cup distilled white vinegar For the dồ chua (Vietnamese pickled vegetables)
  • 1/2 cup water For the dồ chua (Vietnamese pickled vegetables)
  • 1/4 cup granulated sugar For the dồ chua (Vietnamese pickled vegetables)
  • 1/2 teaspoon salt For the dồ chua (Vietnamese pickled vegetables)
  • 2 medium carrots, cut into 3-inch long, 1/8-inch thick matchsticks For the dồ chua (Vietnamese pickled vegetables)
  • 1 (6-ounce) piece daikon, cut into 3-inch long, 1/8-inch thick matchsticks For the dồ chua (Vietnamese pickled vegetables)
  • 2 tablespoons minced lemongrass For the chicken
  • 2 cloves garlic, minced For the chicken
  • 1 tablespoon sugar For the chicken
  • 1 tablespoon olive oil For the chicken
  • 1 tablespoon fish sauce For the chicken
  • 1 tablespoon soy sauce For the chicken
  • 1/2 teaspoon freshly ground black pepper For the chicken
  • 1 1/2 pounds boneless, skinless chicken thighs For the chicken
  • Juice of 1 medium lime (about 2 tablespoons) For the jalapeño-lime dressing
  • 2 tablespoons mayonnaise For the jalapeño-lime dressing
  • 2 tablespoons olive oil For the jalapeño-lime dressing
  • 1 small or 1/2 medium jalapeño, seeded and minced For the jalapeño-lime dressing
  • 1 clove garlic, minced For the jalapeño-lime dressing
  • 1/4 teaspoon kosher salt For the jalapeño-lime dressing
  • 2 medium romaine lettuce hearts (about 8 ounces), chopped or sliced For the salad
  • 2 Persian cucumbers (about 6 ounces), thinly sliced For the salad
  • 1/2 cup fresh cilantro leaves For the salad
  • French baguette for serving (optional) For the salad

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Use less minced jalapeño or leave it out completely if you don’t like spice. Try mixed greens or any leaf lettuce in place of the romaine. If you have a mandoline, I find it a useful tool when it comes to cutting the carrots and daikon radish for the dồ chua. Cut them into 3-inch pieces, use a mandoline to slice them into roughly 1/8-inch-thick planks, then cut the planks into 1/8-inch-thick matchsticks. The dồ chua can be made a day or even weeks before. The chicken can also be marinated for as little as 15 minutes or as long as overnight, giving you added flexibility. And if you really want to get ahead, you can even make the dressing the day before, too.