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
Cost per Serving: $.98
Recipe from All You

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 543
  • Fat: 15g
  • Saturated fat: 3g
  • Protein: 49g
  • Carbohydrate: 52g
  • Fiber: 3g
  • Cholesterol: 109mg
  • Sodium: 1010mg

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. 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. 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. 3. Tear doughy centers out of bottoms of baguette. Lightly toast baguettes in toaster oven.
  4. 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.
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