Vietnamese Chicken Sandwiches

Photo: Kate Sears, Food Styling: Paul Grimes
Dress up a basic chicken sandwich with these fresh and flavorful ingredients. Skip the bread and use the fillings in this Vietnamese Chicken Sandwich over a salad the next day.

Yield:

Serves 4

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 543
Fat 15 g
Satfat 3 g
Protein 49 g
Carbohydrate 52 g
Fiber 3 g
Cholesterol 109 mg
Sodium 1010 mg

Ingredients

2 cloves garlic, minced
1/2 cup white vinegar
1 tablespoon sugar
Salt
2 carrots, shredded
3 radishes, shredded
1 1/2 pounds chicken breast, skin and bone removed
1 12-oz. baguette, quartered, each piece cut in half horizontally
1/4 cup mayonnaise
1/4 cucumber, thinly sliced
1/4 cup fresh cilantro leaves

Preparation

1. In a medium bowl, combine garlic, vinegar, sugar and 1/4 tsp. salt. Stir until sugar and salt dissolve. Add carrots and radishes, tossing to combine. Set aside to marinate.

2. Season chicken lightly with salt. Warm a nonstick grill pan over medium heat. Grill chicken until cooked through, 6 to 7 minutes per side. Transfer chicken to a cutting board, tent with foil and let rest.

3. Tear doughy centers out of bottoms of baguette. Lightly toast baguettes in toaster oven.

4. Thinly slice chicken. Spread 1 Tbsp. mayonnaise on 1 bottom piece of baguette. Top with 1/4 of cucumber slices and ¼ of chicken slices. Top with 1/4 of carrot mixture and a few cilantro leaves. Cover with top half of baguette. Repeat with remaining baguette pieces and filling.

Note:

April 2012