Fresh and Zesty Vietnamese Banh Mi Salad on ASpicyPerspective.com #vietnamese #salad This Vietnamese Chicken Banh Mi Recipe, served as a Vietnamese Salad, is a favorite you can enjoy, even when you’re watching your waistline.

Fresh and Zesty Vietnamese Salad - Banh Mi Style on ASpicyPerspective.com #vietnamese #salad

After the annual holiday free-for-all, It’s now time to refocus on healthy eating habits and exercise.

Boy, do I ever need it!

I could probably use a couple weeks of solid greens to get myself back on track.

Making Fresh and Zesty Vietnamese Banh Mi Salad on ASpicyPerspective.com #vietnamese #salad

It can be a little tricky to recalibrate your diet and still enjoy what you eat…

This Vietnamese Salad should make my annual January transition from sugar-laden gluttony to healthy eating a bit easier. (Few things make me happier than Vietnamese cuisine.)

It’s a variation of a personal favorite, the traditional Vietnamese Banh Mi sandwich.

I like to call it a Banh Mi Recipe, yet since “Banh Mi” refers to bread, I guess the name isn’t really appropriate.

How to Make Vietnamese Banh Mi Salad on ASpicyPerspective.com #vietnamese #salad

This bread-less Banh Mi Recipe, is light, healthy, and has all the bright flavors of a classic Banh Mi sandwich, stacked on a bed of crispy greens.

Spicy grilled chicken, sweet pickled cucumbers and radishes, carrots, herbs, even the mayonnaise is represented in a light creamy vinaigrette.

Vietnamese Salad ~ Banh Mi Style | A Spicy Perspective #healthy #salad #vietnamese

The Vietnamese Chicken is marinated in a savory, yet tangy, mixture of fish sauce, lime juice, garlic and jalapeno to give it a bold “umami” flavor.

A touch of sugar in the marinade causes the outside of the Vietnamese chicken to caramelize when it grills, so it’s dark and crispy on the outside and juicy on the inside.

I tossed the cucumbers and radishes in a sweet pickling liquid, so they absorb the flavor and soften just a little. The vinegar mixture is then used as the base of the vinaigrette, to make this Vietnamese Salad come together in a flash.

This Banh Mi style Vietnamese Salad is loaded with flavor. So much so, you won’t even miss the bread!

Fresh and Easy Vietnamese Banh Mi Salad on ASpicyPerspective.com #vietnamese #salad

More Figure-Friendly Salads:

Smoked Trout Salad with Peaches and Avocado

Shaved Fennel Salad with Roasted Beets

Crunchy Kale Salad ~ Use Real Butter

Edamame and Quinoa Salad ~ Ambitious Kitchen

Chopped Brussels Sprouts with Blue Cheese ~ Two Peas & Their Pod

Vietnamese Salad ~ Banh Mi Style | A Spicy Perspective #healthy #salad #vietnamese
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Vietnamese Banh Mi Salad

Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Vietnamese Chicken Salad with creamy vinaigrette.
Servings: 4

Ingredients

For The Vietnamese Chicken:

  • 1 pound chicken breast
  • 1/2 cup fish sauce
  • 1/2 cup lime juice
  • 1/4 cup sugar
  • 4 cloves garlic chopped
  • 1 jalapeno chopped
  • 1 1/2 teaspoons salt

For the Vietnamese Salad:

  • 1 cup sliced cucumber heaping
  • 1 bunch radishes sliced
  • 1 bunch green onions chopped
  • 1 cup shredded carrot
  • 1 cup roughly chopped cilantro
  • 1 head romaine lettuce roughly chopped
  • 1/2 cup hot tap water
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt

For the Banh Mi Dressing:

Instructions

  • 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.
  • 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.
  • 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.
  • Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
  • Mix 2 tablespoons of the pickling vinegar liquid with mayo and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.

Nutrition

Serving: 1salad, Calories: 358kcal, Carbohydrates: 41g, Protein: 29g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 74mg, Sodium: 3698mg, Potassium: 1151mg, Fiber: 5g, Sugar: 31g, Vitamin A: 19455IU, Vitamin C: 28.8mg, Calcium: 105mg, Iron: 2.5mg
Course: Salad
Cuisine: American, Vietnamese
Author: Sommer Collier
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