Low Sodium Chicken Banh Mi
Experience a healthy twist on a classic Vietnamese favorite with this Low Sodium Chicken Banh Mi recipe! Perfect for a guilt-free indulgence, this dish swaps traditional high-sodium ingredients for flavorful alternatives like low sodium soy sauce and a spiced lime mayo spread. Marinated in aromatic lemongrass, garlic, and ginger, the tender grilled chicken is the star of this sandwich, accompanied by crisp cucumber, tangy daikon radish, sweet carrots, fresh cilantro, and a kick of jalapeño—all nestled in a crusty whole-wheat baguette. Ready in just over 30 minutes, this vibrant, heart-healthy sandwich is ideal for lunch or dinner and proves you don’t have to compromise on taste when cutting back on salt.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 2 Lemongrass stalk
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 2 tbsp Low sodium soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey
- 1 Crusty whole-wheat baguette
- 1 Cucumber, thinly sliced
- 1 Carrot, julienned
- 0.5 Daikon radish, julienned
- 0.5 cup Fresh cilantro leaves
- 1 Jalapeno, thinly sliced
- 4 tbsp Low sodium mayonnaise
- 1 tbsp Lime juice
- 0.25 tsp Black pepper
Instructions
Begin by preparing the marinade: finely mince the lemongrass, garlic, and ginger. In a bowl, mix these aromatics with the low sodium soy sauce, rice vinegar, and honey.
Slice the chicken breast into thin strips and add them to the marinade. Allow it to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
While the chicken is marinating, prepare the vegetables. Thinly slice the cucumber and jalapeno, julienne the carrot and daikon radish, and finely chop the cilantro.
In a small bowl, mix the low sodium mayonnaise with the lime juice and black pepper to create a flavorful spread.
Heat a grill pan over medium-high heat. Once hot, add the marinated chicken strips and cook for 4-5 minutes on each side or until fully cooked through and nicely charred. Remove from heat and let rest.
Slice the whole-wheat baguette in half lengthwise and spread a generous amount of the mayo mixture on both sides.
Layer the cooked chicken, cucumber slices, carrot, daikon, cilantro, and jalapeno inside the baguette.
Slice the assembled sandwich into individual servings and enjoy!
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 26.6 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 299 mg | 23% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
