Low Sodium Chicken Banh Mi

This Low Sodium Chicken Banh Mi is a healthier twist on the iconic Vietnamese sandwich, offering all the classic flavors with less salt. Juicy, marinated chicken infused with fragrant lemongrass, garlic, and ginger is grilled to perfection, while fresh, crunchy vegetables like cucumber, carrot, and daikon provide a satisfying contrast. A creamy lime-spiked low sodium mayo adds a zesty touch, all nestled in a crusty whole-wheat baguette. This recipe is perfect for those looking for a flavorful yet heart-friendly meal that comes together in under an hour. Whether for lunch, dinner, or meal prep, this low sodium sandwich delivers big on taste and nutrition without compromising on authenticity.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a small bowl, mix the low sodium mayonnaise with the lime juice and black pepper to create a flavorful spread.

Step 5

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.

Step 6

Slice the whole-wheat baguette in half lengthwise and spread a generous amount of the mayo mixture on both sides.

Step 7

Layer the cooked chicken, cucumber slices, carrot, daikon, cilantro, and jalapeno inside the baguette.

Step 8

Slice the assembled sandwich into individual servings and enjoy!

Nutrition Facts

Serving size	(1143.2g)

Amount per serving	% Daily Value*
Calories	1576.8

Total Fat 62.4g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 404.8mg	0%
Sodium 1848.4mg	0%
Total Carbohydrate 105.1g	0%
Dietary Fiber 9.9g	0%
Total Sugars 26.6g
Protein 155.2g	0%

Vitamin D 22.7IU	0%
Calcium 299.3mg	0%
Iron 19.0mg	0%
Potassium 2366.1mg	0%

*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.

Source of Calories

Fat: 35.0%

Protein: 38.7%

Carbs: 26.2%