Vietnamese Banh Mi Salad
For The Vietnamese Chicken:
1 lb. chicken breast
1/2 cup fish sauce
1/2 cup lime juice
1/4 cup sugar
4 cloves garlic, chopped
1 jalapeno, chopped
1 1/2 tsp. salt
For the Vietnamese Salad:
1 heaping cup sliced cucumber
1 bunch radishes, sliced
1 bunch green onions, chopped
1 cup shredded carrot
1 cup roughly chopped cilantro
1 head romaine lettuce, roughly chopped
1/2 cup hot tap water
1/4 cup rice vinegar
1/4 cup sugar
1/4 tsp. crushed red pepper
1/2 tap. salt
For the Banh Mi Dressing:
2 Tb. reserved vinegar mixture
3 Tb. light mayonnaise
1 Tb. olive oil
Salt and Pepper
Directions:
1. Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes.
2. Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Then place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
3. Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing.
4. Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
5. Mix 2 tablespoons of the pickling liquid with mayo and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.
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