You are here: Home » Recipes » Chicken Salad Vietnamese Style Chicken Salad Vietnamese Style Yield servings PrintEmail Ingredients Ginger Lime Marinade2 tablespoons vegetable oil1/4 cup lime juice2 tablespoons reduced sodium soy sauce2 tablespoons sugar1 tablespoon fish sauce1/4 cup sliced green onion2 tablespoons minced ginger root1 teaspoon Asian chili garlic sauceChicken and Salad4 -- (5 ounce) skinless, boneless chicken breast halves3 tablespoons vegetable oil1 teaspoon Dijon mustard4 cups mixed greens1 cup coarsely shredded or matchstick pieces carrots1 cup grape or cherry tomatoes, each halved1/2 -- English cucumber, halved lengthwise, sliced1/2 cup thinly sliced radishes1/2 cup packed fresh cilantro leaves1/2 cup fresh basil leaves, sliced8 -- inch thick) slices French bread1/4 cup mayonnaise Instructions In small bowl, whisk together all marinade ingredients. For chicken, pound chicken between sheets of plastic wrap to an even thickness. Place chicken in sealable plastic storage bag. Add 1/3 cup of marinade; seal top and turn bag to coat. Marinate for 30 minutes. Heat stovetop ridged grill pan over medium heat or preheat broiler. Drain chicken, discarding marinade. Grill or broil on rack of broiler pan for 5 minutes per side or until cooked through. Remove to cutting board and allow to rest 5 minutes. Meanwhile for dressing, whisk 3 tablespoons oil and mustard into marinade remaining in bowl. Combine greens, carrots, tomatoes, cucumber, radishes, cilantro and basil in large bowl. Add half of dressing and toss to coat. Toast bread; spread mayonnaise over top of bread slices. Slice chicken and arrange over bread. Arrange salad and chicken toasts on platter; drizzle with remaining dressing. Garnish with additional chopped cilantro and basil, if desired. Makes 4 servings. Note: This salad was inspired by the classic Vietnamese Banh Mi sandwich. For this chicken version, the sandwich is served open- faced for a beautiful presentation. The salad is on the side, so there are a lot more veggies per serving. To save time, one mixture is used for both the chicken marinade and salad dressing.