Vietnamese Banh Mi Salad
Vietnamese Chicken Salad with creamy vinaigrette.
Ingredients:
For The Vietnamese Chicken:
- 1 lb. 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 tsp. salt
For the Vietnamese Salad:
- 1 heaping cup sliced cucumber
- 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 tsp. crushed red pepper
- 1/2 tap. salt
For the Banh Mi Dressing:
- 2 Tb. reserved vinegar mixture
- 3 Tb. light mayonnaise
- 1 Tb. olive oil
- Salt and Pepper
Directions:
- 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 liquid with mayo and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.
