We are always looking for vegetable full, low fat, low carb dinners. I always love dinners with some spice to them, too, because it always has a natural way to slow your eating and make you eat less! I love the rice vinegar on the salad. It's got such a nice sweetness. The original recipe calls for this to be on a sandwich, but we enjoy the salad adaptation. You could eliminate the spice by eliminating the sriracha mayo, but then- you'd be getting rid of the best part!
Banh Mi Salad
Adapted from Dorie Greenspan in Parade Magazine
Banh Mi–Style Chicken Sandwiches
1/4 cup light mayonnaise
2 Tbsp sriracha (Thai hot sauce)
2 cooked chicken breasts, sliced
1/4 cup sweet red chili sauce
1 to 2 jalapeños, thinly sliced
2/3 English cucumber, peeled and thickly sliced
Mint (I didn't have) and cilantro leaves
2 cups shredded lettuce
1/2 cup shredded carrots
2 Tbsp seasoned rice vinegar
Combine mayonnaise and sriracha. Grill or poach chicken. Add jalapeños, cucumber, and herbs, then to lettuce and carrots. Toss with the vinegar. Top with grilled chicken, then drizzle with sriracha mayonnaise and red chili sauce.
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