Banh mi chicken salad
Gluten Free, Dairy Free, Low Calorie
2 Servings, 590 Calories/Serving, 20 - 30 Minutes
We love the incredible flavor (and nutrients) packed into the classic Vietnamese sandwich, but on this cleanse, we’d rather skip the bread. Even though banh mi literally translates to wheat bread, we’re taking the liberty of enjoying the fillings in salad form. Along with vitamin-packed cucumber and carrot in the pickle, the miso in the salad dressing, a probiotic, brings beneficial bacteria to the gut.
- 1 lime
- 1 serrano chile (optional)
- 10 ounces boneless skinless chicken thigh pieces
- Chicken marinade base (lemongrass - scallion - olive oil - gluten-free tamari - fresh ginger - fresh garlic)
- ¼ pound Persian cucumber
- Quick pickle brine (rice vinegar - coconut sugar)
- 1/3 cup shredded carrots
- 1 head romaine
- 2 scallions
- Fresh basil
- Fresh cilantro
- Dressing base (rice vinegar - gluten-free white miso - sesame oil)
Marinate the chicken
- Zest and juice the lime, keeping the zest and juice separate. Divide the lime juice into 2 equal portions; set aside one for the pickles and one for the salad dressing.
- Cut off a small corner of the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Pickle the cucumber and carrots
- Trim the ends from the cucumber; cut the cucumber in half lengthwise, then crosswise into thin half-moons.
Cook the chicken
While the chicken cooks, start the salad.
Make the salad
- Trim the root end from the romaine; coarsely chop the leaves.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
- Strip the basil leaves from the stems; coarsely chop the leaves.
- Coarsely chop the cilantro.
Nutrition per serving: Calories: 590, Protein: 30 g, Total Fat: 41 g, Monounsaturated Fat: 24 g, Polyunsaturated Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 95 mg, Carbohydrates 27 g, Fiber: 5 g, Added Sugar (Coconut Sugar): 5 g, Sodium: 780 mg