Bahn Mi Chicken Salad {Back To The Dinner Table For Recipe Redux}

From the Redux team

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

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I think that having a big container of shredded chicken ready in the fridge – whether it’s rotisserie chicken from the store or breasts that you’ve poached or slow-cooked yourself – is one of the easiest ways to make sure that a homemade dinner makes it to the table on busy nights.

Adam and I love chicken salad (I’ve got three legit recipes for it on the blog!) and this one, inspired by the Vietnamese sandwich masterpiece the Bahn Mi, comes together in a snap.   The sweet pickled vegetables help handle the heat from the Sriracha, but if you are really wimpy about spice, a Dijon mustard could sub in for the hot sauce nicely.

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Bahn Mi Chicken Salad, makes 6 servings

  • 2 cups shredded carrots
  • 1 and 1/2 cups chopped cucumber
  • 1/4 cup granulated sugar
  • 1/2 cup rice vinegar
  • 1/2 tsp salt
  • 16 oz cooked chicken breast, chopped
  • 3/4 cup light canola oil mayonnaise
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup Sriracha
  1. In a large bowl, combine carrots, cucumber, sugar, vinegar, and salt.  Let sit, stirring occasionally, for at least 20 minutes.
  2. Drain all of the liquid off of the vegetables.
  3. Add remaining ingredients to the bowl and toss until well-combined.

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Click below to see what other Redux members cooked up this month…

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