Deconstructed Bánh Mì Salad with Rotisserie Chicken

This Deconstructed Bánh Mì Chicken Salad has all the bold flavors of the classic Vietnamese sandwich in an easy, make-ahead salad. Shredded rotisserie chicken, crunchy cucumber and daikon, fresh cilantro, and serrano peppers get tossed in a creamy lime and fish sauce dressing. It all goes over baby greens, with a toasted baguette smeared with pâté on the side.

It’s fresh, filling, and ready in about 35 minutes. Make this for lunch with the girls, an easy weeknight dinner, or a week of meal-prep lunches.

Art, Alleyways, and Asian Flavor

I fell in love with bánh mì on a girls’ trip to Vietnam while we were living in Asia. Wandering down a dusty alley of unassuming stalls, we stumbled onto an artist no one had heard of yet (though the world soon would). Just a few stalls away, we found another treasure: my very first bánh mì.

The crackly baguette, the rich pâté, the tangy vegetables, the bright pop of cilantro and chile. Every bite hit sweet, salty, sour, and spicy all at once. That trip we stumbled upon core memories, flavor combos I’m forever chasing, and a beautiful piece of art still hanging in our home.

This is my deconstructed version, built for anyone who’s ever wished the filling outweighed the bread. I pile all those flavors high on a bed of greens and serve a warm, pâté-smeared baguette on the side. Every forkful of salad gets a crunchy, savory partner, but the fresh stuff remains the star.

This isn’t a traditional bánh mì, and she isn’t trying to be. This easy deconstructed Vietnamese power house of a salad, stands as a little taste of a trip I’ll never forget. If you want a really good laugh at the expense of my own humiliation… read this blog post about our airplane incident while on this trip.

Why You’ll Love This Bánh Mì Salad

• All the flavor, less bread. Every bánh mì flavor you crave, with the filling front and center.
• Rotisserie chicken shortcut. No cooking required… because we’re not counting toasting as cooking here.
• Make-ahead friendly. The dressing and chicken salad both keep for up to 3 days.
• Built for gathering. Set out the greens, salad, and toppings, and let everyone build their own plate.
• Sweet, salty, sour, and spicy. The creamy lime dressing ties it all together.

Ingredient Notes and Substitutions

• Mayonnaise: Duke’s is my go-to for its tang and creaminess. Any full-fat mayo works.
• Fish sauce: This gives the dressing its savory depth. A little goes a long way, so don’t skip it.
• Thai seasoning sauce or Maggi: I keep one of these in my pantry at all times as they bring additional flavor depth to Asian inspired stir fries, marinades, dressings, and dipping sauces. No Maggi? Mix 1 teaspoon soy sauce with 1 teaspoon Worcestershire sauce.
• Rotisserie chicken: Any shredded cooked chicken breast or thigh works.
• Daikon radish: Swap in carrot if you can’t find daikon. Store-bought matchstick carrots save you time.
• Serrano peppers: Leave them out for a mild salad, or use 1 jalapeño for less heat.
• Pâté: A store-bought chicken liver or pork pâté is traditional. For anyone who skips pâté, smear the baguette with sliced avocado and a hit of flaky sea salt instead.
• Sugar: Granulated or coconut sugar both work.

Make-Ahead and Hosting Tips

• Prep up to 3 days ahead. Store the dressing in a sealed jar and the chicken salad in an airtight container in the fridge.
• Keep the greens separate. Dress the chicken, not the greens, so nothing wilts before serving.
• Toast the bread last. It’s the only step left when guests arrive, and it makes the house smell amazing.
• Set up a salad bar. Put the greens, chicken salad, avocado, shallots, extra cilantro, and sliced serranos in bowls. Let everyone build their own plate, just the way they like it.
• Make extra dressing. It’s delicious on grain bowls, as a sandwich spread, or as a dip for crunchy vegetables.

Ways to Switch It Up

• Add quick pickles. Toss the daikon and carrot in a splash of rice vinegar and a pinch of sugar for that classic bánh mì tang.
• Swap the protein. Try shredded pork, grilled shrimp, or crispy tofu.
• Make it a wrap. Roll the chicken salad in butter lettuce leaves for a low-carb lunch.
• Go full sandwich. Pile the chicken salad into the pâté-smeared baguette for a true bánh mì moment.

Frequently Asked Questions

What is bánh mì? Bánh mì is a Vietnamese sandwich served on a light, crispy baguette. It’s typically layered with pâté, meat, pickled vegetables, cucumber, cilantro, and chiles.

Can I make this bánh mì salad ahead of time? Yes. The dressing and chicken salad both keep for up to 3 days in the fridge. Store the greens separately and assemble just before serving.

What can I use instead of pâté? Sliced avocado is a creamy, rich swap. You can also skip it and serve the toasted baguette with a drizzle of the extra dressing.

Is this salad spicy? Only as spicy as you want it. Seed the serranos for medium heat, use a jalapeño for mild, or leave the peppers out entirely.

How long does leftover chicken salad last? Up to 3 days in an airtight container in the fridge.

Find Your Table

Sometimes the best things are found in the most unassuming places, like a dusty alley, a little sandwich stall, or a simple salad on a Tuesday. Invite a few friends over, set out the plates, and let the conversation do the rest. If you make this recipe, tag me @krisimonsivaiz. I’d love to see your table!

xoxo,

Print Recipe

Deconstructed Bánh Mì with Rotisserie Chicken

All the flavors of a Vietnamese bánh mì sandwich in an easy, make-ahead chicken salad, served with a toasted pâté baguette. Perfect for lunch or entertaining.

Prep Time20 minutes mins

chill time15 minutes mins

Servings: 4

Ingredients

Dressing

• ½ cup mayonnaise Dukes is my go to
• Zest of 1 lime
• 4 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 ½ tablespoons rice vinegar
• 3 tablespoons diced shallot
• 1 tablespoon granulated sugar or coconut sugar
• 2 teaspoons Thai seasoning sauce or Maggi Plus more for drizzling (see note)

Salad

• 2 cups shredded rotisserie chicken meat
• ⅔ cup diced daikon radish or carrot
• 1 cup diced cucumber
• 2 serrano peppers seeded and diced (optional or sub 1 jalapeno for less heat)
• ½ cup chopped cilantro
• 8 cups mixed baby greens
• 1 avocado sliced
• Fried shallots or sliced green onions for topping
• 5 oz. store bought pâté
• 1 baguette

Instructions

• In a medium bowl, mix all dressing ingredients until combined. Set aside.
• To a large bowl, add chicken, radish or carrot, cucumber, peppers (if using) and cilantro and mix together. Pour in dressing and toss to combine. Chill for 15 minutes to allow flavors to mingle.
• While the dressing and chicken mingles in the fridge, prep the baguette slices. Cut the baguette into 4 even sections crosswise, then slice each fourth in half lengthwise. Toast, cut side up, until golden and crispy. Spread a couple of tablespoons of pâté over each toasted side of the baguette.
• Divide greens among 4 bowls, top with 2 generous scoops of chicken salad, sliced avocado and shallots or green onions, or both! Serve with pate smeared baguette slices.

Notes

Substitute for Thai Seasoning or Maggi sauce: 1 teaspoon soy sauce mixed with 1 teaspoon worcestershire sauce, plus more for drizzling.

Make Ahead: The dressing can be made up to 3 days in advance and stored in a sealed jar in the fridge. Chicken salad can be made up to 3 days in advance and stored in an airtight container in the fridge. 

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