Braaied Bánh Mì Salad Bowls

Prep 20 Mins

Cooking 15 Mins

Serves 4

Give your summer salad a flame-grilled flavour boost! Made with a few liberal shakes of our top-quality BBQ Grill Seasoning & Cayenne Pepper, these sensational Braaied Bánh Mì Salad Bowls are big on taste and loaded with nutrients.



What you will need

  • 1 large carrot, finely julienned (about 1 cup)
  • 150ml white wine vinegar
  • 100ml water
  • 1 Tbsp sugar
  • 1 tsp Natural Herbs & Spices Salt
  • 100g mayonnaise
  • Zest of 1 lime
  • 75ml freshly squeezed lime juice
  • ¼ tsp Natural Herbs & Spices Cayenne Pepper
  • 400-500g chicken breasts, butterflied
  • 1 Tbsp Natural Herbs & Spices BBQ Grill Seasoning Shaker
  • 4 heads baby gem lettuce, washed and leaves separated
  • 4 pink radishes, quartered
  • 1 small Mediterranean cucumber, sliced
  • 1 bunch fresh coriander
  • Olive oil, for cooking
  • Lime wedges, for serving


Prepare braai in advance if using wood or charcoal.

Preheat gas braai just before cooking.


For the pickled carrots:

Place vinegar, water, sugar and salt in a small saucepan.

Bring to a boil and swirl to dissolve the sugar and salt.

Place julienned carrots in a shallow bowl.

Pour over the hot brine.

Let stand while you prepare the rest of the ingredients.


For the spicy mayo dressing:

Combine all of the ingredients in a small bowl.

Add the Natural Herbs & Spices Cayenne Pepper, to taste.

Whisk until well combined.


Drizzle chicken breasts with olive oil.

Sprinkle with Natural Herbs & Spices BBQ Grill Seasoning Shaker.

Mix well ensuring the chicken is well coated with seasoning.


Braai chicken pieces until lightly charred and cooked through.

Remove and rest on a board for 10 minutes.

Slice chicken into chunky pieces.


Assemble salad.

Drain pickling liquid from the carrots.

(You can save / reuse this pickling liquid and add a thinly sliced onion or other veggies)


In a communal or individual bowls - layer baby gem lettuce, cucumber, pickled carrots, radish, coriander leaves and the braaied chicken.


Drizzle the salad lightly with the spicy dressing.

Serve salad bowls with extra dressing on the side and enjoy!


Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram |

You may also like