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Vietnamese Chicken Salad

Inspired by the iconic flavors of the Banh Mi sandwich, this vibrant Goi ga salad is a fresh take on a classic. Bursting with crunchy textures and a harmonious blend of sweet, savory, and spicy notes, this dish is a true taste sensation. The secret lies in the quick-pickled vegetables that deliver an incredible burst of flavor, complemented by tender, overnight-marinated chicken. To top it off, a homemade peanut ginger dressing ties it all together, creating a symphony of taste in every bite.
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This salad was inspired by one of my all-time favorite sandwiches, The Chicken Banh Mi Sandwich. It’s fresh, bright, crunchy and is layered in flavors, just like this salad!

The vegetables are quick pickled and add an incredible layer of flavor and crunch, the chicken is marinated overnight, and the dressing is a delicious savory and sweet Thai Peanut Dressing that just brings this whole salad together. 

Ingredients you will need for this bahn mi salad

For the chicken: I use my Sesame Ginger Chicken recipe, which uses a combination of fish sauce, coconut aminos, coconut sugar, rice vinegar, sesame oil, shallots, fresh ginger, garlic, salt and pepper and is marinated overnight for the most flavorful juiciest chicken. For the fish sauce I like to use this brand which  doesnt contain any extra sugar, just anchovy and sea salt.  

For the Salad: I love to use Napa cabbage shredded (or green cabbage works too), Red cabbage shredded, julienned red pepper, chopped cilantro, and diced scallions. 

For the Vegetables: These vegetables are quick pickled in a combination of rice vinegar, honey, salt, and garlic. They add an incredible amount of crunch and flavor to the salad, and I recommend not skipping this step. They only need to be pickled for about 2 hours but can be pickled for up to 24 hours. Just add all ingredients into a jar, make sure the vegetables are submerged in the liquid and place in the refrigerator for 2 hours. 

For the peanut ginger dressing: My simple Thai peanut Dressing uses a combination of Coconut aminos, rice vinegar, sesame oil, peanut butter (of course), maple syrup, freshly grated ginger, fresh minced garlic and fresh lime juice, then blended together for a perfectly creamy smooth dressing.

Optional Toppings: Optional toppings include roasted salted peanuts and sesame seeds.

How to Serve this stunning bahn mi salad

This dish will serve 4 hearty dinner portions or 6 side dished salad servings, which is great if you’re hosting a BBQ or dinner party. Cabbage is a great lettuce that remains crunchy even after being tossed in dressing, so feel free to make this salad a few hours ahead of serving. 

Can I Bake or Grill the Sesame Ginger Chicken?

Absolutely! You can bake, grill or cook the chicken on the stove top. 

To bake add the marinade ingredients and chicken breast into a 9×8 baking dish, cover with foil and bake in a 350-degree oven for 30-40 minutes or until the internal temperature of the chicken is 165 degrees Fahrenheit. Allow chicken to rest for 10 minutes before slicing. 

Grilling- Preheat grill to 400 degrees Fahrenheit and place chicken on grill with lid closed. Cook 5-8 minutes each side or until the thickest portion of the chicken breast reaches 165 degrees. 

Stove Top/Pan- Heat cast iron skillet over medium heat with ghee or avocado oil. Place chicken down and cook 4-6 minutes on each side or until the thickest part of the chicken breast reaches 165 degrees.

How to make quick pickled vegetables

Quick pickled vegetables, also known as refrigerator pickled vegetables, are a simple and versatile way to preserve fresh produce. This method involves covering fresh veggies in a brine solution made of vinegar, water, salt, and sugar, then storing them in the fridge. The process allows the flavors to infuse over time, resulting in tangy, crisp, slightly sweet, pickled vegetables that can be enjoyed as snacks or added to various dishes like salads, sandwiches, snack boards, and stir-fries. For the complete recipe on how to quick pickle these vegetables click here. 

Helpful tips

You can prep most components of the salad the day before. For easy assemble and to save time I recommend marinating the chicken and pickled vegetables 1 day prior and cleaning and chopping the lettuce the day before as well. You can also make your Thai Peanut Dressing several days in advance and store in an airtight container. When ready to make the salad, cook your chicken and assemble salad according to recipe. 

Try These Other Delicious Asian Inspired Dishes!

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Vietnamese Chicken Salad

Jennifer Hall
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Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating 1 day
Total Time 1 day 1 hour
Course Dinner, Salad, Side Dish
Cuisine Asian
Servings 6

Equipment

Ingredients
  

Sesame Ginger Chicken

  • 1.5-2 lbs Boneless skinless chicken breasts filet into 1 inch thick breasts
  • 1/3 cup Coconut aminos
  • 3 tbsp Coconut sugar or honey
  • 2 tbsp Fish sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Sesame oil
  • 1 tbsp Freshly grated ginger
  • 1 tsp Garlic minced
  • 1 Shallot minced
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

Salad

  • 8 cups Napa cabbage or green cabbage shredded
  • 3 cups Shredded red cabbage
  • 1 Red pepper julienned
  • 2-3 Scallions sliced
  • 1/2 cup Cilantro chopped

Pickled Vegetables

  • 1 cup Carrots julienned (or bagged matchsticks)
  • 1 cup Cucumbers sliced and halved
  • 1/2 White onion sliced
  • 1 Jalapeno seeded and sliced
  • 1 cup Filtered water
  • 1 cup Rice vinegar
  • 1 tsp Garlic minced
  • 2 tbsp Honey
  • 1 tsp Salt

Thai Peanut Dressing

  • 1/4 cup Coconut aminos
  • 2 tbsp Rice Vinegar
  • 1 tbsp Toasted Sesame
  • 1 tbsp Maple syrup
  • 2 tbsp Peanut butter
  • 1 tsp Ginger freshly grated
  • 1 tsp Garlic fresh minced
  • 1 tsp Lime freshly squeezed

Toppings

  • 1/2 cup Chopped peanuts
  • 1 tbsp Sesame seeds (optional)

Instructions
 

  • Make your marinade for the chicken by adding all ingredients to a bowl, submerge chicken, cover and refrigerate overnight or for a minimum of 4 hours.
  • Pickle vegetables: To a mason jar or bowl, add cucumbers, carrots, jalapenos, onions and minced garlic. Pour over your quick pickling juices (rice vinegar, honey, water, salt). Make sure all the vegetables are covered in the pickling liquid and refrigerate for a minimum of 2 hours.
  • Make Thai Peanut Dressing- Add all ingredients to a blender and blend for 30 seconds until creamy smooth.
  • Cook chicken: Add 2 tbsp avocado oil to a skillet on medium heat. Cook chicken 4-6 minutes each side or until the thickest part of the breast reaches 165 degrees Fahrenheit.
  • Assemble salad: In a large bowl add red and green cabbage, red pepper, green onions, cilantro, scallions and pickled vegetables. Pour Half the dressing over the salad and give it a toss. Add Chicken over the top and garnish with sesame seeds, peanuts and drizzle more dressing over the top of the chicken and salad if desired.

Notes

Sesame Ginger Chicken Recipe
Thai Peanut Dressing 
Keyword asian, ginger, salad, sesame, thai, vietnamese
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Jennifer Hall

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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!
 
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