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Fresh Chicken Bánh Mì Salad Bowl Recipe Easy Homemade with Pickled Veggies

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A quick and vibrant Vietnamese-inspired salad bowl featuring marinated chicken thighs, homemade pickled veggies, fresh herbs, and a spicy mayo dressing. Perfect for light lunches or dinners with bold, fresh flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • 4 cups mixed salad greens
  • A handful fresh cilantro leaves, roughly chopped
  • Fresh mint leaves (optional)
  • 1/2 cucumber, thinly sliced
  • Thinly sliced red chili or jalapeño, to taste
  • Cooked jasmine rice or vermicelli noodles (optional, for serving)
  • 1 large carrot, julienned or thinly sliced
  • 1/2 medium daikon radish, julienned
  • 1/2 cup rice vinegar
  • 1/2 cup warm water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Sriracha or chili paste
  • 1 teaspoon lime juice
  • Salt and pepper to taste

Instructions

  1. Make the Pickled Veggies: In a small saucepan, combine rice vinegar, warm water, sugar, and salt. Stir over low heat until sugar and salt dissolve. Remove from heat and let cool slightly. Place julienned carrots and daikon in a jar or bowl, pour vinegar mixture over, and let sit at room temperature for at least 10 minutes or refrigerate if prepping ahead.
  2. Marinate the Chicken: In a mixing bowl, whisk soy sauce, fish sauce, honey, minced garlic, grated ginger, and lime juice. Add chicken thighs and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
  3. Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Cook chicken thighs 5-6 minutes per side until internal temperature reaches 165°F (74°C) and edges are browned. Remove and rest for 5 minutes, then slice thinly against the grain.
  4. Prepare the Dressing: Mix mayonnaise, Sriracha, lime juice, salt, and pepper in a small bowl. Adjust seasoning to taste.
  5. Assemble the Salad Bowls: Divide mixed greens into bowls. Top with sliced chicken, pickled veggies, cucumber slices, cilantro, mint leaves, and sliced chili. Drizzle with spicy mayo dressing. Add jasmine rice or vermicelli noodles if desired.

Notes

Use tamari instead of soy sauce for gluten-free. Vegan mayo can replace regular mayo for dairy-free. Marinate chicken at least 20 minutes for best flavor. Do not overcook chicken to keep it juicy. Pickled veggies can be made ahead and stored refrigerated for up to a week. Assemble salad bowls just before serving to avoid sogginess.

Nutrition

Keywords: bánh mì salad bowl, chicken salad, Vietnamese salad, pickled veggies, quick dinner, healthy lunch, marinated chicken, fresh herbs, spicy mayo dressing

Find it online: https://lirafood.com/fresh-chicken-b-a-nh-m-i-salad-bowl-recipe-easy-homemade-with-pickled-veggies/