Banh Mi Salad
Ingredients
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 carrots carrots
- 6 ounce daikon
- 2 tablespoons lemongrass
- 2 cloves garlic cloves garlic
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons Juicelime
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1/2 jalapeño pepper jalapeño pepper
- 1 clove garlic clove garlic
- 1/4 teaspoon kosher salt
- 8 ounces romaine lettuce hearts
- 6 ounces Persian cucumbers
- 1/2 cup cilantro leaves
- French baguette French baguette French baguette
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Instructions
- Combine the vinegar, water, sugar, and salt in a medium bowl and stir until fully dissolved. Cut the carrots and daikon into 3-inch long, 1/8-inch thick matchsticks (about 1 cup each). Add to the bowl and stir to combine.,Gently push down any vegetables that aren’t submerged in the pickling liquid and let the mixture sit for at least 30 minutes.,You can make this ahead. It will keep in an airtight container in the fridge for up to 4 weeks.,Simply Recipes / Shilpa Iyer
- Combine the lemongrass, garlic, sugar, olive oil, fish sauce, soy sauce, and black pepper in an 8x8-inch baking dish. Add the chicken thighs, toss to coat, and spread in an even layer. Transfer to the refrigerator to marinate for at least 15 minutes while the oven preheats, or cover and let marinate up to overnight in the fridge.,Simply Recipes / Shilpa Iyer
- While the chicken is marinating, arrange a rack in the middle of the oven and heat the oven to 425°F.,Whisk together the lime juice, mayonnaise, olive oil, jalapeño, garlic, and salt in a small bowl until combined and emulsified.,Simply Recipes / Shilpa Iyer,Simply Recipes / Shilpa Iyer
- Transfer the chicken to the oven and bake until it reaches an internal temperature of 165°F, 20 to 25 minutes.,Use two forks to shred the chicken into large pieces and toss to coat in the pan juices.,Simply Recipes / Shilpa Iyer,Simply Recipes / Shilpa Iyer
- Drain the dồ chua. Place the lettuce in a large bowl and toss with 1/4 cup of the dressing.,Divide the lettuce among individual shallow bowls or plates then arrange the dồ chua, chicken, and cucumbers in sections on top of the dressed lettuce. Drizzle with the remaining dressing and garnish with the cilantro. Serve with torn pieces of French baguette, if desired.,Love the recipe? Leave us a review and stars below!,Simply Recipes / Shilpa Iyer,Simply Recipes / Shilpa Iyer,Simply Recipes / Shilpa Iyer
Source
Original recipe: View Original
