Vietnamese Banh-Mi Chicken Salad

Another installment in my chicken salad series inspired by the classic Vietnamese sandwich.

Hey gang!

I’m back with the fourth installment in my series where I answer the question “what if we made chicken salads that weren’t mayo-drenched, boring disasters?”

This time around we take a classic Vietnamese Bánh Mì and turn it into an admittedly non-traditional but VERY delicious pan-seared chicken salad. It’s bright, citrusy, herby, packed with texture, and all tossed in a simple but punchy vinaigrette.

Eat it as is or toss a bunch onto a fresh baguette and you’ve got an absolutely killer lunch.

Macros and Low-Calorie/High-Protein Version are at the bottom of this post.

I hope you enjoy!

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Vietnamese Banh-Mi Chicken Salad

Servings: 4-5 portions
Store in an airtight container and use within 3-5 days.

Salad Ingredients:
4 8 oz chicken breasts (900g total) *see note
1 tbsp neutral oil (15ml)
½ bunch cilantro, minced
1 large carrot, sliced thinly
1 large cucumber, sliced thinly
1 avocado, diced
1-2 tbsp unseasoned rice wine vinegar (15-30ml)
1 tsp sugar, plus additional to taste (4g)
Salt to taste

*Note: If your chicken breasts are thick like the ones in my video above, I strongly encourage you to slice them in half lengthwise so they are cooked through by the time you finish searing them. Alternatively, you can sear your chicken and then transfer it to your oven to finish cooking through.

Instructions: