Pineapple Soy Glazed Chicken Bahn Mi Salad - One Sweet Mess

Pineapple Soy Glazed Chicken Bahn Mi Salad - One Sweet Mess

Pineapple Soy Glazed Chicken Bahn Mi Salad

made by Jennie on July 5, 2017 1 comment »

I recently discovered bahn mi, and, damn, is it delicious. As a result, I’ve been bahn mi-ing all the things, starting with this Pineapple Soy Glazed Chicken Bahn Mi Salad.

This salad is quite epic, if I do say so myself. It comes fully loaded and bursting with bold Asian flavor.

Let’s start with the pineapple soy glazed chicken. The marinade also doubles as the glaze that gets brushed on the chicken during its grill session. If you don’t own a grill, it’s no biggie. Bust out your trusty cast iron pan and put a sear on it.

The glaze soaks into the chicken as it soaks in the refrigerator overnight. I highly recommend marinating the chicken for at least 8 hours. For maximum flavor, 24 hours is the ticket to flavor town.

The marinade that is set aside to use for the glaze gets mixed with a bit of cornstarch and brought to a boil until thick and shiny. After a few minutes on the grill, it gets generously brushed onto each side of the chicken breasts, adding a bold and slightly sweet flavor to the outside of each juicy breast.

To say the chicken is killer is an understatement. I mixed up the marinade the day before I planned on making the salad and let it mingle with the flavors overnight in the fridge. I sprinkled each breast with a bit of salt and pepper before slapping it on the grill. Whew, talk about flavor! It does not disappoint.

And then there’s the bahn mi veggies. I’m a huge fan of pickled everything, so bahn mi veggies are right up my alley. I always have a fresh batch of pickled something or other in the fridge for snacking, so these bahn mi veggies made the perfect addition to my collection.

I used a combination of thinly sliced radishes, carrots, and cucumber for my recipe. The pickling ingredients are as follows: rice vinegar and granulated sugar. Two ingredients! Let the veggies soak up the flavor of the pickling marinade for at 30 minutes (or overnight) and you’re ready to bahn mi all the things.

Because I couldn’t decide whether I wanted a noodle salad or a lettuce salad, I combined the two. I’ll will forever take my noodles with a side of fresh lettuce. Crunch and carbs! For this Pineapple Soy Glazed Bahn Mi Salad, I used soba noodles and local red leaf lettuce. So, so good! Feel free to use any variety or lettuce available at your local farmers’ market. Choose something with a nice crunch.

The real crunch factor comes from the roasted Diamond of California Cashews. They’re toasty, salty, and add a lovely texture to the salad. The roasted cashews were Squirrel’s favorite ingredient. He enjoyed the salad with an extra handful of cashews.

You guys, the peanut dressing. I puffy heart the peanut dressing. It’s slightly sweet, tangy, and oh, so smooth. I’ve been using the leftovers as a dip for my farm fresh veggies. I can’t get enough of the sweet and savory dressing, but it’s especially tasty in this hearty salad.

Print Recipe

Pineapple Soy Glazed Chicken Bahn Mi Salad

Yield: 4 servings

Total Time: 12 hours 10 minutes

Prep Time: 12 hours


  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup soy sauce
  • 1 cup pineapple juice
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon chili paste
  • 1 heaping teaspoon ginger paste
  • 1/3 cup crushed pineapple
  • 1 cup Diamond of California Cashews
  • 1 teaspoon avocado oil
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup peanut butter
  • 1 tablespoon sesame oil
  • 2 tablespoons avocado oil
  • 1 tablespoon soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 clove garlic, roughly chopped
  • 1 heaping teaspoon ginger paste
  • 1 tablespoon Sriracha
  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced kirby cucumbers
  • 1/4 cup rice vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 8 cups red leaf lettuce
  • 6 ounces dried soba noodles, cooked according to package instructions
  • 1 large red pepper, sliced
  • 3 scallions, sliced
  • 1 pint cherry tomatoes, cut in half
  • 1/2 cup chopped cilantro
Read the whole recipe on The Messy Baker