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.
In a medium bowl, stir together the chicken marinade base, lime zest, and up to half the serrano. Add the chicken and let marinate at least 5 minutes, stirring occasionally, while you prepare the pickled cucumber and carrots.


Pickle the cucumber and carrots

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


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.


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.



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

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

Contains: soy

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