My Favorite Chicken Bahn Mi Salad
with Pickled Veggies
I’m not sure what my favorite part is? Could be the tahini and sriracha dressing or maybe those pickled carrots…I also love the added cilantro and mint in the mix.
Complex flavors developed from a simple marinade with crunchy pickled vegetables, spicy thick and creamy dressing with all the romaine lettuce your bowl can fit.
The idea for this recipe came from one of my favorite sandwiches. I have always found that bahn mi sandwiches are light with amazing flavors. I wanted to add more greens, a healthier dressing or spread, bright flavors and tons of greens.
Enter this recipe.
Quick pickling.
Vinegar. Sugar. Black Pepper. Salt. Garlic. Vegetables. and time.
The flavors are unreal.
When you are marinating the chicken, make this quick pickling solution and let it sit as long as you have time. It’s best after 24 hours.
Put all the ingredients in a small jar with a lid and mix up – making sure the vegetables are covered with the liquid. Cover and put in your refrigerator.
It’s magic.
That marinade though.
Ok, let all skeptical thoughts go about marinades.
Yes, it takes time (and I know it’s limited).
BUT in this recipe, the marinade is killer. The tamari, maple syrup, fish sauce and garlic soak into the chicken and really bring so much more flavors to this simple salad. If you have 4 or 24 hours – marinade that chicken!
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My Favorite Chicken Bahn Mi Salad with Pickled Veggies
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
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!
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