Chicken Banh Mi Salad
with Creamy Spicy Sesame Dressing & Pickled Radish
- Fish
- Soy
- Wheat
- Sesame
- Eggs
This Vietnamese-inspired salad features seared chicken over crisp lettuce with shaved carrot and cucumber ribbons. Quick-pickled radishes add tangy crunch while jalapeño brings the (optional) heat. The creamy spicy sesame dressing ties together all the fresh flavors and textures for a vibrant, balanced meal.
Ingredients
3 ounce
Carrot
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Baby Lettuce
20 ounce
Chopped Chicken Breast
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
5 teaspoon
White Wine Vinegar
8 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
1 unit
Jalapeño
3 unit
Radishes
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
While chicken cooks, trim and peel carrot. Using peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core.
-
Using peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.
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Trim and thinly slice radishes into rounds. Trim and discard root end from lettuce; pat leaves thoroughly dry and chop into bite-size pieces. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Roughly chop cilantro.
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In a small bowl, combine radishes, vinegar, 2 TBSP water, 1 tsp sugar, and a pinch of salt (4 TBSP water and 2 tsp sugar for 4 servings). TIP: Taste and add another pinch of sugar if you like a sweeter pickle!
-
Cover with plastic wrap and microwave for 40-60 seconds.
-
Carefully remove and discard plastic wrap. Set radishes aside to pickle, stirring occasionally.
-
In a medium bowl, combine spicy mayo, sesame dressing, ponzu, and 2 TBSP water (4 TBSP for 4 servings).
-
In a second medium bowl, toss lettuce with 2 TBSP dressing (4 TBSP for 4 servings).
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Divide dressed lettuce between bowls; top in separate sections with chicken, carrot ribbons, cucumber ribbons, pickled radishes (draining first), and as much jalapeño as you like. Drizzle with remaining dressing and garnish with cilantro. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The dressing was a standout — creamy, spicy, and full of flavor; many loved it and some even made it the night before for deeper taste 🌶️. A few found the jalapeño too hot; skip or reduce it if you prefer milder heat.
- Ease of prep: The veggie prep — especially ribboning the cucumber and carrot — takes longer than the estimated time, so budget extra minutes.
- Suggestions: Serve over rice or add a base of greens to make it more filling; one reviewer loved it as lettuce wraps, and another added turmeric rice for a satisfying bowl. Sauté garlic before cooking the chicken, and season the chicken beyond just salt and pepper for more flavor.
- Portions: Many reviewers felt one small head of lettuce wasn't enough for two servings — supplement with extra greens or spinach from home.
- Leftovers: The dressing keeps well; consider making it ahead, but dress the salad just before serving to avoid sogginess.
