Lean & Clean

Banh mi chicken salad with quick pickles and sesame-miso dressing

Gluten Free, Dairy Free

2 Servings, 640 Calories/Serving

20 – 30 Minutes

We’ve taken the liberty of recasting the traditional components of banh mi, the classic Vietnamese sandwich, in salad form. The pickle in this healthy main course includes vitamin-packed cucumber and carrot, while the salad dressing is made with probiotic-rich miso that brings beneficial bacteria to the gut.

Ingredients

  • 1 lime
  • 1 serrano chile (optional)
  • 10 ounces boneless skinless chicken thigh pieces
  • Sun Basket lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - olive oil - salt)
  • 1 or 2 Persian cucumbers
  • Quick-pickle brine (coconut vinegar - maple syrup - salt)
  • 1 ounce shredded carrots
  • 1 head romaine
  • 2 scallions
  • Fresh basil
  • Fresh cilantro
  • Dressing base (rice vinegar - gluten-free white miso - sesame oil)

Instructions

1

Marinate the chicken

  • Zest and juice the lime, keeping the zest and juice separate. Divide the lime juice into two equal portions; set aside one for the pickles and one for the salad dressing.
  • If using, trim off the top and thinly slice the serrano; wash your hands after handling.
  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, stir together the Sun Basket lemongrass paste, lime zest, and up to half the serrano. Add the chicken and marinate for at least 5 minutes, stirring occasionally.
While the chicken marinates, prepare the pickled cucumbers and carrots.

2

Pickle the cucumbers and carrots

  • Trim the ends from the cucumbers; cut the cucumbers in half lengthwise, then crosswise into thin half-moons.
In a medium bowl, stir together the quick-pickle brine, half of the reserved lime juice, and as much of the remaining serrano as you like. Season with salt. Add the cucumbers and carrots and toss to coat. Let stand while you prepare the rest of the meal.

3

Cook the chicken

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and its marinade; cook, stirring often, until browned and cooked through, 4 to 6 minutes. Transfer to a plate.
While the chicken cooks, start the salad.

4

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.
In a large bowl, stir together the dressing base, remaining reserved lime juice, and 2 tablespoons oil. Season to taste with salt and pepper. Add the romaine, scallions, basil, and cilantro. Just before serving, toss the salad.

5

Serve

Transfer the salad to individual bowls. Top with the chicken and pickled cucumbers and carrots and serve.

Nutrition per serving: Calories: 640, Protein: 36g, Total Fat: 44g, Monounsaturated Fat: 25g, Polyunsaturated Fat: 9g, Saturated Fat: 5g, Cholesterol: 115mg, Carbohydrates: 32mg, Fiber: 11g, Sugar: 10g, Added Sugars (Maple syrup): 2g, Sodium: 900mg
Contains: soy

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