Banh Mi Salad

IMG_0226Emma and I made this super easy and delicious meal tonight for dinner.  I can’t believe how quick and simple it is to make! We made a few adjustments to the recipe, including adding rice underneath the salad for a little more substance and quickly cooking the chicken without overnight marination. I highly recommend this dish if you’re in the mood for a light yet filling dish with Asian inspired flavoring.

Inspired by this recipe:

For the chicken:

1 stalk of lemongrass, smashed and cut into 1/2 inch slices

1 scallion, chopped

2 tablespoons coconut aminos

1 teaspoon sesame oil

2 tablespoons rice wine vinegar

2 boneless skinless chicken breasts, cubed

salt to taste

For the salad dressing:

2 teaspoons of coconut sugar

1 teaspoon coconut aminos

juice of a lime

1 tablespoon white wine vinegar

3 tablespoons olive oil

1 teaspoon sesame oil

For the salad:

2 handfuls of Romaine and butter lettuce

1 scallion thinly sliced

1 small handful of basil

1 small handful of cilantro


1. Combine all ingredients for the chicken in a cast iron skillet (or you can use a normal saucepan) over medium heat until the sauces thicken and the chicken is glazed.

2. For the dressing, whisk all ingredients in a small bowl.

3. Assemble the salad ingredients and combine with the dressing. Optional: add salad on top a couple spoonfuls of rice. Add the grilled chicken and garnish with sliced carrots and cucumber on top.

Leave a comment below if you make this dish, it is absolutely perfect for a warm summer evening! Also, don’t forget to follow along on Instagram. Hope you all have a great Friday!


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