Chicken Banh Mi Salad
with Quick Pickled Veggies
This Chicken Banh Mi Salad has everything I love about the classic sandwich — bright herbs, bold flavor, tangy pickled vegetables — but with more greens and a lighter, creamy dressing. The ingredients are simple, yet the flavors are incredibly layered.
I still can’t decide what I love most. Maybe it’s the spicy tahini and sriracha dressing. Or the crunchy pickled carrots. Or even the cilantro and mint that make every bite fresh and vibrant.
As the chicken marinates, the tamari, maple syrup, garlic, and fish sauce soak in deeply. The result is juicy, savory, and full of that unmistakable banh mi salad flavor. Even a short marinade makes a difference, but if you can go 24 hours, the payoff is huge.
Meanwhile, the quick pickled veggies come together fast. Just vinegar, sugar, garlic, salt, black pepper, vegetables, and a little time. Add everything to a jar, shake, and let the brine work its magic. These pickles stay crisp and tangy and bring so much brightness to the salad.
Once the chicken is cooked and the greens are ready, everything comes together beautifully — crunchy romaine, fresh herbs, marinated chicken, and a drizzle of creamy, spicy dressing. It’s light, bold, and satisfying.
You may like these recipes too!
Pro Tip:Make extra pickled veggies. They keep well in the fridge and are perfect for sandwiches, bowls, tacos, and lunch prep all week long.
If you make this Chicken Banh Mi Salad, share it with me! Follow along on Instagram @whitesparrowfoodco for more fresh, vibrant, and easy recipes.
Chicken Banh Mi Salad with Quick Pickled Veggies
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Fresh Chicken Banh Mi Salad with quick pickled veggies, herbs, and a creamy spicy dressing. Light, bold, and packed with irresistible flavor.
Ingredients
- 2-3 chicken breasts
- 1 heaping tablespoon tahini
- 1 tablespoon olive oil
- 1 teaspoon sriracha (or more to make it spicer)
- 1 garlic clove, minced
- 1/2 lime, juice
- salt and pepper, to taste
- hot water
- 1 head romaine lettuce
- 1 large handful arugula
- 1 small cucumber, sliced thinly
- 1 small bunch cilantro, roughly chopped or pulled apart
- fresh mint sprigs
- cashews or peanuts, to garnish (I didn’t use nuts this time)
Marinade
- 1/4 cup tamari or soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
- 1 heaping tablespoon brown sugar or maple syrup
- 2 garlic cloves, minced
- 1 inch fresh ginger, roughly chopped
Pickled Vegetables
- 1/3 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon each salt and pepper
- 2 garlic cloves, mashed
- 1/2 red onion, sliced thinly
- 1 carrot, sliced thinly
- 1 jalapeno, sliced thinly
Instructions
- To marinade the chicken, place all the marinade ingredients in a container with a lid. Nestle the chicken breasts into the marindae and put the lid on the container. Let it sit in your refrigerator for 4-24 hours.
- To make the pickled vegetables, place all the ingredients into a small glass jar with a lid. Make sure the vegetables are covered with the pickling liquid. Let sit in your refrigerator for 4-24 hours, along with the chicken.
- When you are ready to cook the chicken, heat an enamel or cast iron skillet up over medium/high heat. When the pan is hot, remove the chicken from the marinade and place it in the pan (give each chicken breast space between each other). Cook for 6-8 minutes and then flip over. Turn the heat down to low and cover the pan. Cook for 4 minutes. Remove the chicken from the pan and place on a cutting board to cool for 10 minutes.
- Mix the salad ingredients together in small jar (tahini, olive oil, srirachs, garlic, lime juice and a pinch of salt and pepper). The mixture will be thick, add 1 tablespoon of hot/boiling water and mix until it is fully combined. Add more hot water until desired consistency is made.
- To assemble the salad, place the greens in a shallow bowl or plate. Place the cucumbers, cilantro, mint and nuts (if using) on the top of the greens.
- Thinly slice the chicken and place in the salad. Use a fork to remove the pickled vegetables from the liquid and place around the salad.
- Serve with the tahini sriracha dressing.
Notes
If you remember, you can flip the chicken breasts over 1/2 way through your marinade time. Don’t worry if you don’t have time or forget, it will still taste amazing.
For the pickled vegetables, I like using a small mason jar with a lid. This ensures that all the vegetables will be covered with the pickling liquid.
- Prep Time: 20
- Cook Time: 10
- Category: salad
- Method: stove-top
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
Hi, I'm Kat. Thanks for being here.
I’m a Personal Chef in Colorado, and this is where I share the recipes I make for my clients — now with you!
If you’re looking for easy, wholesome ideas, you’re in the right place.
Try my One Pan Dinners for simple weeknight meals.
Don’t miss the Cookies — they’re so good, you won’t believe they’re Paleo-friendly.
Check out my Meal Prep Tricks and reader-favorite recipes my kids ask for on repeat!
Take a look around, explore, and stay awhile — I’m so happy you’re here.
And if you’re curious, go see what’s still surprising me — my most popular recipe ever!
