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.
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.